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. How is the degree of Baijiu divided?
According to the current standards, Baijiu is generally classified into three categories: low alcohol, medium alcohol and high alcohol.
Low alcohol alcohol: 28, 33, 35, 38, 39
Medium alcohol: 40, 43, 45, 48, 50
High alcohol content: 52,53,56,60,68
3. Degree and flavor of Baijiu
The quality of Baijiu is not necessarily related to the flavor of Baijiu, only the taste with high alcohol content is more powerful.
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.
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.
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.