散白酒度數是指白酒中酒精含量的百分比，例如，一個白酒100毫升的酒精含量是10毫升，那么我們說白酒是10度。酒會受到溫度的影響，這也是我們的消費者在冬季分解酒時，有時會感覺酒的酒精度不太合適或酒的味道變化的原因之一。因此，我們需要確定測量白酒溫度的標準溫度范圍。我國規定的是，在溫度20℃時檢測，也就是20℃時，一百毫升白酒中的酒精含量是多少毫升，就是這款白酒的酒度。
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.白酒度數是如何劃分的?
2. How is the degree of Baijiu divided?
根據現行標準，白酒的等級一般分為三類：低酒精、中酒精和高酒精。
According to the current standards, Baijiu is generally classified into three categories: low alcohol, medium alcohol and high alcohol.
低度酒：28、33、35、38、39
Low alcohol alcohol: 28, 33, 35, 38, 39
中等酒：40、43、45、48、50
Medium alcohol: 40, 43, 45, 48, 50
酒精含量高：52,53,56,60,68
High alcohol content: 52,53,56,60,68
3.白酒度數和風味
3. Degree and flavor of Baijiu
白酒的質量和白酒的風味沒有必然的聯系，只有酒度高的口感更有力。
The quality of Baijiu is not necessarily related to the flavor of Baijiu, only the taste with high alcohol content is more powerful.
正規的白酒廠，70度以上的酒已經被允許生產，所以一些農村作坊或者一些少數民族朋友自己釀造白酒，白酒的度比正規的白酒高，可以達到75度，這些酒的度很高，因為沒有經過調味品調合，雖然味道不好，但純度很高。
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.
谷物發酵后，釀制的散白酒一般在十度以上。蒸餾后，早期精制的酒可達到80度。這80度的酒就是我們常說的酒頭。酒頭是將蒸餾的兩端去掉，取中間部分。中間部分的酒約50度。終的成品酒，在不同批次和不同程度的葡萄酒相互混合后，終獲得所需的程度。這一過程稱為降度處理，而不是混合水。
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.
白酒被稀釋后，原酒的味道會消失。因此，低度白酒要保持其優良的口感。事實上，這個過程更加復雜和嚴格。為了生產出高品質的酒，需要選擇一系列工藝，如醇基、降水、渾濁、調味、調味和儲存。低度酒對技術要求更高。
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.
