白酒的高度酒比低度酒对身体更有好处?品酒师给你答案

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"Water is the bone of wine, wine is the soul of poetry" is a tribute to the wine by a generation of poets. While creating a glorious history of civilization, the Chinese also endowed the cultural soul of the wine. As early as in the first collection of poetry in China, we can smell strong wine. Nowadays, it is an era where there is no shortage of wine and wine. Whether it is a dinner, a Chinese New Year holiday, or a workplace entertainment reception, it is inevitable to have a little white wine. It is not uncommon for dizziness, dry mouth, and vomiting after drinking, so the drinkers think that the main reason is that the alcohol is too high. Is this really the case? Others say that the “high-alcohol” of liquor is more beneficial to the body than “low-grade wine”. Is this true? Today, the sommelier Lao Chen will give you the answer!

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At the earliest people began to brew wine, because the technology is not mature, the quality of raw materials is uneven, so the degree of wine is very low. The wine at that time may still be just a small drink in people's daily life. With the deepening of winemaking technology, people's quality requirements for wine are also getting higher and higher. Methods such as distilled liquor and fermented wine have been studied, and at the same time, the degree is getting higher and higher. In terms of alcohol, alcohol is the proportion of alcohol in wine. In China, the specific gravity is measured in the case of 20 degrees Celsius. Because the capacity varies at different temperatures.

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The degree of alcohol refers to the percentage of the volume of pure ethanol (alcohol) in liquor. For example, the pure ethanol content of 100 ml of a certain wine is 10 ml. The liquor of this liquor is 10 degrees, but the capacity is increased with the temperature. Less. China's regulations are tested at a temperature of 20 °C. That is, at 20 ° C, the amount of pure ethanol in 100 ml of white wine is the alcohol content of the liquor, generally divided into two categories: and low-alcohol. This is the white wine formed by the traditional production methods in China. The alcohol content is above 41 degrees, more than 55 degrees, and generally no more than 65 degrees. The low-alcohol liquor uses a reduction process, and the alcohol content is generally 38 degrees. There are also more than 20 degrees.

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这里要注意的一点是,当我们讨论酒的程度时,身体的质量是好的。首先,有一个很大的前提。它必须是纯粮酒。否则,混合酒精没有任何意义可供讨论。有人说喝低度是好的,因为它不会让人感到不舒服,不容易喝醉,而且很容易消化和恢复。事实上,这与酒精无关,而且当你喝太多酒时很容易喝醉。事实上,没有什么东西可以减少葡萄酒的高度。至于消化和恢复,主要是基于个体中乙醇脱氢酶和乙醛脱氢酶的量,这与程度无关。

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事实上,在我们的生活中,市场上的大多数葡萄酒都是低酒精的,特别是那些含有极少量酒精的葡萄酒。他们一般也会喝一些低酒精,以减少对身体和胃的刺激。无论我们喝一些高酒精还是低酒精,我们必须阻止它,不要喝太多。我们必须喝酒才能快乐。如果你喝酒,你必须喝好酒。购买葡萄酒时,您还必须寻找渠道。我是茅台当地人,从事葡萄酒酿造。我对酱汁和白葡萄酒还有一定的了解。如果我想品尝它,我想品尝它。真正品尝茅台镇的纯粮酒(甜酱,浓郁,舒适,醉酒,不上头而不是口干)饮用者可以留意并私信我了解茅台镇的松散酒。

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本文来自作者老陈说酱茅台(jxmt678)公众号:一品酱酒文化

了解酒的知识,帮助饮酒者了解葡萄酒和辨别葡萄酒的能力