很多人第一次喝酒的时候都会有不同的感觉，有的说“苦”，有的说“呛”，有的说“香”，也有的说“甜”，不管答案是什么，如果说“辣”，想必所有人都不会反对。那么问题来了，散酒为什么会辣呢？是酒精引起的吗？高度酒会不会更辣呢？散白酒厂家来为您解答。
Many people have different feelings when drinking for the first time. Some say "bitter", some say "choking", some say "fragrant", and some say "sweet". No matter what the answer is, if you say "hot", everyone will not object. So the question is, why is casual wine spicy? Is it caused by alcohol? Will high alcohol be more spicy? The manufacturer of bulk Baijiu will answer for you.
首先我们要认识一下，中国白酒的度数。
First of all, we need to know the degree of Chinese Baijiu.
中国的酿酒技术和西方一直不同，中国酒绝大多数是以农作物原料酿造的，而洋酒多是以葡萄等水果酿造的，在度数上也有很多不同哦。
The brewing technology in China has always been different from that in the West. The vast majority of Chinese wines are made from crop materials, while foreign wines are mostly made from grapes and other fruits, and there are many differences in degree.
现行标准白酒通行度数一般有28度、33度、35度、38度、39度、40度、43度、45度、48度、50度、52度、53度、56度、60度、68度。
The current standard Baijiu traffic degrees generally include 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.
酒度的定义是指酒中纯乙醇(酒精)所含的容量百分比。如某酒100毫升中纯乙醇含量为10毫升，这种酒的酒度就是10度，但容量是随温度高低有所增减的。我国规定是在温度20℃时检测。也就是20℃时，100毫升酒中纯乙醇含量多少毫升，是为该酒的酒度。
The definition of alcohol content refers to the volume percentage of pure ethanol (alcohol) in wine. For example, if the content of pure ethanol in 100ml of a certain wine is 10ml, the alcohol content of this wine is 10 degrees, but the volume increases or decreases with the temperature. It is stipulated in China that the test shall be conducted at the temperature of 20 ℃. That is, at 20 ℃, the content of pure ethanol in 100ml wine is the alcohol content of the wine.
散酒的酒度多少，不能代表着酒的质量风味的优与劣，高酒度作为过酒瘾来说尚可起些效果。而白酒的“度数”是指酒精在白酒中的体积占比，52°的白酒是指这瓶白酒中的酒精含量是这瓶酒体积的52%。然而这不是重点，重点是纯酒精在味觉上是“微甜”而不是“辣”，因此，酒的辣味跟酒的度数并没有关系！
The alcohol content of loose wine can not represent the quality and flavor of wine. High alcohol content can have some effect as an addiction to alcohol. The "degree" of Baijiu refers to the volume proportion of alcohol in Baijiu, and the 52 ° Baijiu refers to that the alcohol content in this bottle of Baijiu is 52% of the volume of this bottle of liquor. However, this is not the point. The point is that pure alcohol is "slightly sweet" rather than "hot" in taste. Therefore, the spiciness of wine has nothing to do with the degree of wine!
那么，白酒会辣的真正原因是什么呢？原来，酒的成分非常复杂，除了水之外，还有醇类、醛类、酯类、酚类、酸类、糖类、微量元素、金属离子……每种都还包含复杂的子类，这些物质共同构成了白酒的口感、风味，有的闻起来香，有的有酸味、甜味、苦味，有的使酒体变色，正因如此，中国白酒才分成了这么多香型和流派，散酒也因此而变得富有生命力和迷人。
So, what is the real reason why Baijiu is hot? It turns out that the composition of Baijiu is very complex. In addition to water, there are alcohols, aldehydes, esters, phenols, acids, sugars, trace elements, metal ions... Each of them also contains complex subcategories. These substances together constitute the taste and flavor of Chinese Baijiu. Some smell fragrant, some taste sour, sweet, bitter, and some color the liquor body. Because of this, Chinese liquor is divided into so many flavor types and schools, Therefore, casual wine has become full of vitality and charm.
The above is a detailed introduction of Shandong San Baijiu. I hope it will be helpful to you. If you have any questions, please contact us. We will provide services for you with our attitude
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