How much alcohol is good for drinking? The alcohol content and quality of liquor

The brewing technology in our country is very different from that in some European and American countries. Alcoholic beverages produced in China are generally brewed directly from grains, while the wines in European and American countries are basically made from fruits such as grapes as the main raw materials. Therefore, the wine in our country tastes more mellow and thicker. So the question is, what is the best alcohol content of white wine?

How many degrees of liquor

The current standard liquor alcohol content is generally 28 degrees, 33 degrees, 35 degrees, 38 degrees, 39 degrees, 40 degrees, 43 degrees, 45 degrees, 48 ​​degrees, 50 degrees, 52 degrees, 53 degrees, 56 degrees, 60 degrees, and 68 degrees.

The alcohol content has nothing to do with quality or flavor.

The alcohol content of liquor does not and cannot represent the quality and flavor of the liquor. A high alcohol content may be effective in satisfying one's drinking addiction.

Home-brewed wine can be as high as 75%

Among the liquors available in my country, the strongest liquor is probably the grain liquor brewed by some rural areas and ethnic minorities, with a maximum alcohol content of 75%. "High-proof liquors have no blending agents, so people get drunk and sober up quickly. Drinking too much is harmful to the internal organs, so we recommend that everyone drink less."

Low-alcohol liquor is not made by mixing strong liquor with water.

The alcohol content of the wine brewed from the fermented grains is usually around 10 degrees. After distillation, the alcohol content of the wine can reach over 80 degrees (called the head of the wine). Cutting off the head and tail means removing the two ends of the distillation and taking the middle part, which can generally reach 50 degrees. The alcohol content of the finished wine is determined by blending different batches of wines with different alcohol content. Since low-alcohol wine is not easy to preserve, the finished low-alcohol wine is obtained by reducing the alcohol content of the high-alcohol wine (called "adding pulp" in the brewing process), not simply adding water as people often say.