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.
First of all, we need to know the degree of Chinese Baijiu.
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.
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.
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.
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!
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 http://www.sdyuxianfang.com