What are the low alcohol wines, and how many degrees of wine are considered low alcohol wines?

The low-alcohol liquor of liquor is between 20 and 40 degrees, and there are countless specific varieties.

The alcohol content of beer is between 3-4, and there is no non-alcoholic beer, and "everyone" has it.

Rice wine and red wine "do not emphasize" low-alcohol wines.

Alcohol below 20 degrees, beer, rice wine, fruit wine, etc.

The alcohol content of low-alcohol wine is below 20 degrees, and beer, wine, osmanthus aged wine, champagne and low-alcohol medicinal wine are commonly used.

According to the amount of alcohol, it is customary to divide alcohol into two types: high alcohol (that is, foreign wine is also known as strong wine) and low alcohol alcohol. The former includes China's liquor (shochu) and foreign liquor produced by distillation technology. The latter includes fermented wines.

Since there is no unified standard for measuring at home and abroad, it is generally distinguished according to the alcohol content of fermented wines below 20.

For example, high-alcohol wine and low-alcohol wine can be further divided:

1.High-alcohol liquor can be divided into high-alcohol liquor (above 50 °), reduced liquor (also known as medium liquor, 40 50 °), and low-alcohol liquor (below 40 °).

2.The distinction between low-alcohol wines, due to the large number of types of wines, varies greatly between wines, and no one has studied the division method. However, since 1980, beer has been effectively and clearly distinguished abroad.

The alcohol content of general beer is between, so foreign countries call the alcoholic beer a little light beer, the content of 1 is called low-alcohol beer, and the alcohol content below 1% is called non-alcoholic beer.

When drinking liquor, high alcohol and low alcohol are better, and it turns out that most people are mistaken.

Low-alcohol sake is made using a lower-alcohol process, and the alcohol content is generally below 41 degrees. There are also more than 20 degrees. The reason for the turbidity of low-alcohol liquor is that the liquor content of liquor is relatively clear and transparent when the alcohol content is above 47%vol, and as the alcohol content decreases, the transparency gradually deteriorates, and even turbidity.

酒, a commonly used Chinese character (一字), pronounced jiǔ, was first seen in oracle bone inscriptions. The original meaning refers to ethanol-containing beverages made by fermentation of starchy or sugar-containing substances such as grains and fruits, and can also be extended as a verb to refer to drinking.

酉" is the original word for "wine". 酉, oracle bone inscription (the middle part of Figure 1) refers to the word thing, which is shaped like a wine jar with a wine basket "shape" sticking into the vat, and a horizontal symbol "—" in the vat, indicates the liquor. When the original meaning of "unitary" "wine jar" disappeared, the oracle bone inscription (Fig. 1) added "water shape" to emphasize the liquid nature of the drink in the jar.

The Jin script basically inherits the oracle bone glyphs.

The seal inscription (Fig. 2) writes the "water shape" in the oracle bone glyph as "the left side of Figure 2", and the "middle part of Figure 1" in the oracle bone glyph as "the right part of Figure 2". After Lihua, the regular script wrote the "water" in the seal glyph as "three-point water", and the "right part of Figure 2" in the seal glyph as "unitary".

The word from the oracle bone inscription to the small seal are from water, from the unitary, unitary also sound, its meaning is wine. "Easy and Sleepy": "Trapped in wine and food, Zhu Fu is here." Used as a verb to refer to drinking. "Han Feizi Says Linshang": "Those who often drink, the Son of Heaven loses the world, and the husband loses his body." ”

The older the wine, the more fragrant it becomes, which makes sense for white wine or rice wine. Low-alcohol alcohol, such as beer and wine, should not be stored for a long time. Because during the storage process of liquor, the fusel oil in the liquor can be gradually oxidized, aromatic esters can be generated, and the acetaldehyde in the liquor can be volatilized.

Beer and wine in low-alcohol liquor, because they are rich in protein and sugar, microorganisms are easy to grow and multiply, causing the wine to deteriorate and produce a sour taste. Therefore, low-alcohol wine should not be stored for a long time.

According to the 2004-2005 Development Plan of National Food Standards, the alcohol content and quality grades of liquor will be adjusted to expand the low level. The new standard divides liquor products into high-alcohol and low-alcohol liquor, and adjusts the alcohol content: the upper limit of high-alcohol liquor is adjusted from the original 59 degrees to 60 degrees; The lower limit for low-alcohol wine is 35 degrees to 25 degrees.

Hello, the standard degrees are 28 degrees, 33 degrees, 35 degrees, 38 degrees, 39 degrees, 40 degrees, 42 degrees, 45 degrees, 48 degrees, 50 degrees, 52 degrees, 53 degrees, 56 degrees, 60 degrees, 68 degrees.

Questions. Sort of. Not counted.

Legal analysis: The national standard stipulates that the alcohol content of high-grade liquor is above 41 degrees, mostly below 55 degrees, and generally not more than 65 degrees. Low-alcohol liquor adopts a reduction process, and the alcohol content is generally 38 degrees, and some are more than 20 degrees.

Legal basis: Food Safety Law of the People's Republic of China Article 28 The formulation of national food safety standards shall be based on the results of food safety risk assessment and full consideration of the results of safety risk assessment of edible agricultural products, with reference to relevant international standards and international food safety risk assessment results, and the draft national food safety standards shall be released to the public, and the opinions of food producers, operators, consumers, and relevant departments shall be widely heard.

The national food safety standards shall be reviewed and approved by the National Standards Review Committee for the Safety of Wild Tung Products organized by the Ministry of Health. The National Food Safety Standards Review Committee is composed of experts in medicine, agriculture, food, nutrition, biology, environment, etc., as well as representatives of the national food safety departments, food industry associations, and consumer associations, to review the scientificity and practicability of the draft national food safety standards.