"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!
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.
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.