Why do some women who are 52 years old say 52 instead of 51 or 53?

Because the homonym of the word 52 itself is not good, it sounds like 52, so many people either say 51 or 53

This is because 52 is her virtual age.

or her birthday is small and less than one year old. It is said that 53 years old is a virtual year, and the birthday is also big. And sometimes it is also a social occasion or psychological need, one year less is younger, and more than one year old is also younger.

Because some people say that they are imaginary years, and some people say that they are years old.

There is a difference of one to two years between a year old and a virtual age.

This is because 52 is his imaginary age or her birthday, small and less than weekly, and the birthday is also big, and sometimes it is also a social occasion or psychological need, less than one year old, young, more than one year old, also young.

There doesn't seem to be a uniform rule on this, some places say the first year, and some places say the virtual year, which is different from the customs and habits of each place.

Local customs and habits. People don't talk about this number if they don't talk about it.

In fact, 52 and 51 do not have any sayings, but there are different places in different places.

Southerners say it's a year old, and northerners like to say it's a virtual year. It has little to do with women.

Because the word itself is not homophonic, it sounds like five or two, so a lot of it is not.

Some places are according to the lunar calendar, some places are according to the Gregorian calendar, if it is said according to the Gregorian calendar, it is 52, and according to the lunar calendar, it is 51.

That's because the customs of various places are different, some places say that the year is imaginary, and some places say that the year is real

How old is a person's life? How many hurdles are there? From the moment people are born, they face many ups and downs.

If the "hurdle" is a setback, an ordeal, and a kind of pain that must be experienced before we can move forward, so the age of 51 may just be a feeling for the negative things encountered in this matter (maybe it is physical strength, maybe it is family, maybe it is life and death), but no matter what kind of situation we face, we must work hard to live well now and the rest of our lives, love ourselves to make ourselves and the people you love happy, and leave less regrets and regrets!

In real life, we found a very strange phenomenon, that is, women over 50 years old are often very prone to extramarital affairs! So what is the reason why they should have stopped their hearts and chose to betray their feelings in the face of the world's condemnation? Let's hear what these three 55-year-old women have to say today!

The meaning of 53 degrees is the percentage of alcohol in the wine, which is generally measured at a temperature of 20 degrees Celsius, if 100 ml of wine contains 53 ml of ethanol, then the wine is 53 degrees. When alcohol is mixed with water, alcohol molecules and water molecules will also combine with each other, when the alcohol concentration reaches 53 degrees, the alcohol molecules and water molecules are the most tightly closed, with the improvement of Chinese liquor brewing technology, only after the taste of many tasters, only when the alcohol degree is adjusted to 52 degrees to 54 degrees, the taste is the best, and the drink is more mellow, so in the end, the major manufacturers silently take the 53 degrees of liquor as a standard to measure liquor. Therefore, 53-degree liquor now occupies half of the entire liquor market.

Because the harmony between the alcohol molecules and the alcohol molecules at this degree is the most perfect, the quality of the wine will become better and better over time, and for those who like to pursue the taste of liquor and like to collect, 53 degrees is undoubtedly the best choice.

I think some of the others don't understand the reason at all, but rely on subjective assumptions. 53 degrees and 52 degrees are the watersheds that distinguish between highly aromatic and highly soy sauce liquors in our domestic liquor. 53-degree liquor is basically sauce-flavored, and 52-degree liquor is basically strong-flavored, which is similar to a convention within the industry.

Some people say that they can tell whether it is 53 or 52 degrees liquor as soon as they drink it, and that is because they first judged that it was a high degree liquor, and then judged the aroma, so they could make a guess. If you put 52 and 53 degrees of edible alcohol in front of him, I'm afraid he won't be able to tell the difference at all.

So if there is a difference between these two types of liquor, it is that the flavor type to which they belong is set to such a degree, so that consumers can better distinguish other types of liquor.

53 degrees are generally sauce-flavored liquors, and they are basically produced in Guizhou;

Most of the 52-degree liquor is a strong aroma liquor, which is basically from Sichuan.

Most of the Su wines, which are also strong aromas, are 42 degrees.

There are 12 flavor types of liquor in China, and the degree of each flavor type of liquor has a fixed value, which is generally called the classic degree of liquor.

After research, the classic degree of liquor, ethanol and water are tightly combined, reaching the best state of water and wine blending, creating a mellow body and soft taste, such as 53 degrees Feitian Moutai, 52 degrees Wuliangye and Luzhou Laojiao, 42 degrees Yanghe Blue Classic, 67 degrees of Laobaigan, etc.

Only at 53 degrees can the water molecules best combine with the alcohol molecules to produce the most mellow taste! It's not an invention, it's a discovery. Only the brewing method handed down by our ancestors since ancient times can directly control the concentration of soy sauce liquor at 53 degrees, and foreign famous liquor brandy, whiskey, vodka, etc., are all reduced to more than 50 degrees by adding water to reduce the concentration, which is far from being comparable with China in terms of technology.

Compared with Moutai, in order to meet the needs of different groups of people, so many different degrees of soy sauce liquor are developed, and some companies such as Haijiufang directly set the quality at the most outstanding 53 degrees.

The concentration of about 53 degrees is the strongest concentration of alcohol and water, and the strongest association of water molecules and alcohol molecules is at 53 degrees. In addition, the storage period of sauce-flavored wine is longer, and there are fewer free wine molecules. The concentration of sauce-flavored liquor is stable, which is also unique among all domestic and foreign distilled spirits.

Some low-alcohol sauce-flavored wines are still strong after being stored for several years, which is also due to the stable alcohol concentration.

There was once a classic scientific experiment: the volume of alcohol added to water, the mixture is not 100 ml, but 100 ml. Just like this glass of soy sauce wine, only when it is 53 degrees, the water molecule and the alcohol molecule are most firmly connected, so it seems so stable and long-lasting, regardless of the passage of time, but it will last for a long time.

The alcohol content of the distinctive liquor is 53 degrees, not 52 degrees, and the best alcohol is 53 degrees. 53 degrees sauce flavor wine is the best to drink, and it is the highest and the highest.

The alcohol content of 53% is the strongest ratio of water molecules to ethanol molecules. This ratio of ethanol to water molecules tastes very good, and it tastes better with the time of storage.

Therefore, many famous wines have an alcohol content of 53% instead of 52%.

The alcohol content of the famous wine you are talking about is 53 degrees, not 52 degrees, and this takes Moutai as an example.

Moutai sauce-flavored Daqukun sand liquor is strictly in accordance with 12987, that is, a production cycle of 1 year, 2 times of feeding, 9 times of cooking, 8 times of fermentation, and 7 times of extraction.

The third distillation, take the first round of liquor, the wine yield is controlled at about 5%, the first round of liquor alcohol is about 57°, the fourth distillation, take the second round of liquor, the wine yield is controlled at about 9%, the second round of liquor alcohol is about 9%, the fifth distillation, take the third round of liquor, the wine yield is about 23%, the third round of liquor alcohol is about 23%, the third round of liquor alcohol is about 3, the 6th distillation, take the 4th round of liquor, the wine yield is about 22%, the 4th round of liquor alcohol content, the 7th distillation, take the 5th round of liquor, the wine yield is about 18%, The alcohol content of the 5th round of liquor is about 13%, the 8th distillation, the 6th round of liquor is about 13%, the 6th round of liquor is about 52°, the 9th distillation, the 7th round of liquor is about 10%, and the 7th round of liquor is about 52°.

The above is the 7 times of wine pouring, and these 7 rounds of wine will be stored separately in March of the lunar calendar of the following year. **Hook means that according to the style characteristics of each round, and then according to the taste preferences of consumers, each round of wine is combined into a base wine in different proportions. The general situation is that the 3456th round of wine will be used up, the 127th round of wine is left, the acidity and astringency of the 1 or 2 rounds of wine are heavy, and the 7 rounds of paste flavor are heavy.

The alcohol content of the base wine is generally around the current one, and then the base wine should continue to be cellared for 3 years, and the cellar will naturally drop to about 53 ° because of the natural aging, aging, and volatilization of the wine body.

This is the reason why the sauce-flavored liquor is almost all 53°, which is determined by the process cycle, if Moutai does not follow the 5-year factory, if it is ten years, it is definitely not 53 °, the base liquor is stored for ten years, and it will continue to decline, but it is not very obvious, maybe 52 °, 50 ° is possible.

Many famous wines have an alcohol content of 53% instead of 52%, mainly because at 53% alcohol content, it is the most appropriate ratio of water molecules to ethanol molecules. The taste of this degree is very good, and it will get better and better as the storage time increases. The results obtained through experiments have proved that when the alcohol content reaches 53%, the fusion degree of wine and water is relatively tight, which not only tastes good, but also is easy to store for a long time and is not easy to deteriorate.

Therefore, the alcohol content of some famous wines is set at 53%.

53 degrees of famous liquor is generally a sauce-flavored liquor that is basically produced in Guizhou, such as Feitian Moutai, and 52 degrees is mostly a strong flavor liquor that is basically produced in Sichuan, such as Wuliangye. At 53 degrees, Feitian Moutai combines ethanol and water more closely, reaching the best state of blending water and wine, creating a mellow body and taste, which is the reason why high-end liquor maintains the classic degree of 53 degrees.

Liquor is divided into strong flavor type, sauce flavor type, light fragrance type, etc., the degree of each flavor type is slightly different, the general sauce flavor type liquor, such as Moutai, its alcohol content is 53, Moutai is the national liquor, so it will make people feel that the famous wine should be the same as Moutai is 53, and in fact, the representative of the strong flavor type liquor Wuliangye, the alcohol content is 52%. China's liquor is essentially distilled liquor, in the distillation process to choose different equipment and technology, you can get any alcohol liquor, tasters feel that the alcohol content of 52-54 liquor, the taste is the most mellow, the taste is the richest, so the alcohol content of the famous liquor is in this range, but not necessarily 52%.

Because a lot of pure grain wine is kept at 53 degrees. At this level, the taste of pure grain wine is the best. In particular, most of the famous wines are maintained at 53 degrees, which can indicate that they are made from pure grains and not blended types.

The difference between alcohol degree 53 and 52 is that 53 degrees is a sauce-flavored liquor, while 52 degrees is a strong-flavored liquor, due to the different brewing processes, the degree of high-quality products is different, and the sauce-flavored liquor is a process of fermentation after frying the raw materials to obtain the original liquor, so the sauce-flavored liquor gives people a slightly paste-flavored taste, commonly known as sauce flavor, while the strong aroma liquor is a highly original liquor distilled by steaming, and then the degree can be reduced after blending to become a safe degree for the entrance, therefore, Different varieties of famous liquor have their own unique degrees and characteristics, which is why the same liquor has different degrees and different tastes such as 53°, 52°, 49°, 38°, etc.

Because good liquor is blended out, the common method is to use aged liquor according to the proportion of blending, and China's liquor culture can be said to be very long-term inheritance, according to the accumulated experience over the years, the liquor with 53% alcohol content is the best, this is a kind of experience inheritance, of course, there are 52% alcohol liquor, but the taste is not as good as 53% alcohol liquor, although there is only a 1% difference, but this difference can be said to affect the taste very much, Therefore, well-known distilleries will blend the alcohol content of good and precious liquor to 53%, which is also to maintain the best taste.

This is determined according to the alcohol content, and each manufacturer has its own production standards, some manufacturers are 52%, and some manufacturers are 53%, so this situation occurs.

First, the fragrance factor.

At present, there are 12 types of Chinese liquor, with strong aroma, sauce aroma and light fragrance being the most common.

The original liquor degree of the seven rounds of sauce-flavored liquor is between 51 degrees and 57 degrees, and then after seven rounds of liquor, as well as different styles of flavored liquor, after years of storage, the final degree is fixed at about 53 degrees.

The degree of strong aroma type and light fragrance type of original liquor is higher, and the degree can be reduced by process pulp, and the degree is generally limited to 30-70 degrees, of which 53 degrees is the most common.

So, why do most famous and high-quality liquor choose 53 degrees?

There is a classic experimental data on alcohol concentration, that is, with milliliters of alcohol and milliliters of water, after full mixing, the volume of the mixture is not milliliters, but 100 milliliters, at this time, the alcohol molecules and water molecules are most closely associated, which shows that the alcohol concentration of liquor is the most reasonable.

2. Taste bud acceptance.

In fact, the degree of liquor is fine from 1 degree to 100 degrees, but many famous liquor products are set at 53 degrees, and consumers are accustomed to this degree, and manufacturers generally do not easily break this taste bud memory.

The degree of liquor can indeed be adjusted, but only between 52° and 54°, the taste is mellow, and when the liquor is lower than 46°, the taste of water will be more obvious, which is neither suitable for drinking nor conducive to preservation.

According to the taste buds of Chinese, if it is as low as Korean soju and Japanese sake, most people must not be adaptable. If it is higher than 70 °, the average person's body can't stand it, so the degree of Chinese liquor has become a state of "pinching the head and removing the tail and leaving the middle".