散白酒度数是指白酒中酒精含量的百分比，例如，一个白酒100毫升的酒精含量是10毫升，那么我们说白酒是10度。酒会受到温度的影响，这也是我们的消费者在冬季分解酒时，有时会感觉酒的酒精度不太合适或酒的味道变化的原因之一。因此，我们需要确定测量白酒温度的标准温度范围。我国规定的是，在温度20℃时检测，也就是20℃时，一百毫升白酒中的酒精含量是多少毫升，就是这款白酒的酒度。
The degree of free Baijiu refers to the percentage of alcohol content in Baijiu. For example, if the alcohol content of a 100 ml Baijiu is 10 ml, then we say that Baijiu is 10 degrees. Wine is affected by temperature, which is also one of the reasons why our consumers sometimes feel that the alcohol content of the wine is not suitable or the taste of the wine changes when decomposing it in winter. Therefore, we need to first determine the standard temperature range for measuring the temperature of Baijiu. Our country stipulates that when the temperature is 20 ℃, that is, when the temperature is 20 ℃, the alcohol content in 100 ml Baijiu is what ml, which is the alcohol content of this Baijiu.
2.白酒度数是如何划分的?
2. How is the degree of Baijiu divided?
根据现行标准，白酒的等级一般分为三类：低酒精、中酒精和高酒精。
According to the current standards, Baijiu is generally classified into three categories: low alcohol, medium alcohol and high alcohol.
低度酒：28、33、35、38、39
Low alcohol alcohol: 28, 33, 35, 38, 39
中等酒：40、43、45、48、50
Medium alcohol: 40, 43, 45, 48, 50
酒精含量高：52,53,56,60,68
High alcohol content: 52,53,56,60,68
3.白酒度数和风味
3. Degree and flavor of Baijiu
白酒的质量和白酒的风味没有必然的联系，只有酒度高的口感更有力。
The quality of Baijiu is not necessarily related to the flavor of Baijiu, only the taste with high alcohol content is more powerful.
正规的白酒厂，70度以上的酒已经被允许生产，所以一些农村作坊或者一些少数民族朋友自己酿造白酒，白酒的度比正规的白酒高，可以达到75度，这些酒的度很高，因为没有经过调味品调合，虽然味道不好，但纯度很高。
Regular Baijiu factories have been allowed to produce Baijiu above 70 degrees, so some rural workshops or some ethnic minority friends brew Baijiu by themselves. The degree of liquor is higher than that of regular Baijiu, which can reach 75 degrees. The degree of liquor is very high, because it has not been mixed with seasonings. Although the taste is not good, the purity of liquor is very high.
谷物发酵后，酿制的散白酒一般在十度以上。蒸馏后，早期精制的酒可达到80度。这80度的酒就是我们常说的酒头。酒头是将蒸馏的两端去掉，取中间部分。中间部分的酒约50度。终的成品酒，在不同批次和不同程度的葡萄酒相互混合后，终获得所需的程度。这一过程称为降度处理，而不是混合水。
After grain fermentation, the bulk Baijiu produced is generally above 10 degrees. After distillation, the early refined wine can reach 80 degrees. This 80 degree wine is what we often call a cocktail. The wine head is the process of removing the two ends of the distillation and taking the middle part. The wine in the middle is about 50 degrees. The final finished wine is mixed with different batches and degrees of wine to obtain the desired degree. This process is called degreasing treatment, rather than mixing water.
白酒被稀释后，原酒的味道会消失。因此，低度白酒要保持其优良的口感。事实上，这个过程更加复杂和严格。为了生产出高品质的酒，需要选择一系列工艺，如醇基、降水、浑浊、调味、调味和储存。低度酒对技术要求更高。
After Baijiu is diluted, the flavor of the original liquor will disappear. Therefore, low alcohol Baijiu should maintain its good taste. In fact, this process is more complex and rigorous. In order to produce high-quality liquor, a series of processes need to be selected, such as alcohol base, precipitation, turbidity, seasoning, seasoning, and storage. Low alcohol liquor has higher technical requirements.
