What is the degree of wine in ancient times?

Ancient wine is not high in degrees, usually around ten degrees, up to no higher than twenty degrees.

The degrees of ancient wine were not as high as those of modern wine. Most of the ancient people used grains or fruits to make wine, so the wine made was somewhat similar to the wine we have now. This kind of wine is good for the body, and generally ancient women also drank it, but most of them would not be greedy. The most famous ancient wine should be rice wine, rice wine brewing process is simple, sweet and mellow taste, ethanol content is very small, so it is loved by people.

Because of the long history of the development of wine, in China during the Yuan Dynasty, there is a higher degree of alcohol, called distilled spirits is also known as shochu, but many people in the Central Plains do not like this high number of alcohol, but instead of those who are nomadic because of the living environment of the distilled spirits very much like.

Development of ancient wine

Before the Yuan Dynasty, that is, until the Southern Song Dynasty, the wine was fermented wine, the degree of up to no more than twenty; most of them are below ten degrees of rice wine, fermented and filtered; therefore, there is a "Li Bai Doo (ten liters of) wine poems", "Green Ants New Cool Wine", and the "Green Ants New Cool Wine", the "Green Ants New Cool Wine". "Green ants new cool wine" and other poems, like Wu Sung over Jing Yang Gang drink the eighteen bowls of wine are less than twenty degrees, or even more than a dozen degrees or so.

With sin brewed wine is known as "sweet", is a sweet wine, alcohol is very low, that's why the ancient people said "the small man's friendship is sweet", and with the song brewed out of the real wine, alcohol to be heavier, alcohol roughly 10% to 18%, the wine. The alcohol is heavier and the alcohol content is about 10% to 18%. Flavor because of the different production process and all different. But sweet and then the wine are yellow wine.