What is the alcohol content?

The degrees of current standard liquor in China are 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 and 56 degrees.

China liquor can be divided into two types: Maotai-flavor liquor, Fen-flavor liquor, Luzhou-flavor liquor and mixed-flavor liquor 12. There are many kinds of alcohol concentrations in liquor.

The degree of liquor is generally high. At present, there are 28 degrees, 35 degrees, 38 degrees, 40 degrees, 48 degrees, 50 degrees, 53 degrees and 56 degrees in liquor. The higher the degree, the higher the alcohol content. Similar to Maotai-flavor liquor, it is generally 53 degrees, because this 52-54 degree liquor has the most suitable ratio of alcohol and water, the best taste and can be stored for a long time, so today's 53-degree 500 ml flying Maotai can reach 1700 or more.

What kinds of wine do you have?

1, white wine

Distilled liquor unique to China. Distilling fermented grains or fermented mash made of starch or sugar. Also known as shochu, testing fate, burning knives. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body. All kinds of wines are made from distiller's yeast and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

2. beer

Beer is the oldest alcoholic beverage of mankind and the third largest beverage in the world after water and tea. Beer was introduced to China in the early 20th century, and it is an imported wine. Beer is translated into Chinese "beer" according to English beer, which is called "beer" and is still in use today. Beer is a low-alcohol wine rich in carbon dioxide, which is made of barley malt, hops and water by yeast fermentation. Most beers in the world are added with auxiliary materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of malt consumption.

3. wine

Many people like to drink wine now. Wine is an alcoholic beverage made by fermenting fresh grapes or grape juice. There are usually two kinds of red wine and white wine. The former is made by soaking and fermenting red grapes with skins; The latter is fermented from grape juice.

5. Rice wine

Yellow rice wine and fermented wine are also called mash, which was called "Yi" by the ancients. It is a common traditional local flavor snack in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north.