1、 Measurement of the degree of free Baijiu

酒度的定義是指酒中純乙醇(酒精)所含的容量百分比。我國規定是在溫度20℃時檢測。也就是20℃時，100毫升酒中純乙醇含量多少毫升，是為該酒的酒度。

The definition of alcohol content refers to the percentage capacity of pure ethanol (alcohol) in wine. Our country's regulations require testing at a temperature of 20 ℃. At 20 ℃, the amount of pure ethanol in 100 milliliters of wine is the alcohol content of the wine.

一般酒度在41度以上的白酒為高度白酒，一般不超過65度，低度白酒采用了降度工藝，不是高度酒兌水。酒度一般在38度。

Generally, Baijiu with alcohol content of more than 41 degrees is high Baijiu, which generally does not exceed 65 degrees. Low Baijiu adopts alcohol reduction process, not high alcohol mixed with water. The alcohol content is generally 38 degrees.

二．散白酒分類

2、 Classification of bulk Baijiu

除了香型區分，散白酒還可以通過以下方法進行分類。

In addition to flavor differentiation, bulk Baijiu can also be classified by the following methods.

1.散酒按使用的酒曲分類

1. Classification of loose liquor according to the type of yeast used

按照使用的酒曲不同，白酒可以分為大曲酒、小曲酒、麩曲酒。

According to the different starter used, Chinese Baijiu can be divided into Daqu liquor, Xiaoqu liquor and bran liquor.

2.散酒按制作工藝不同分類

2. Loose liquor is classified according to different production processes

按制作工藝不同，散白酒有固態法、固液結合法和液態法三類，可以通過標簽的執行標準進行辨別。

According to different production processes, there are three types of bulk Baijiu: solid method, solid-liquid combination method and liquid method, which can be identified by the implementation standards of labels.

固態法白酒執行標準 GB/T10781.1(濃香型)、GB/T 10781.2(清香型)、GB/T 26760(醬香型)半固態法白酒執行標準GB/T20822。比如米香型白酒、豉香型白酒。液態法白酒執行標準GB/T20821。

The executive standards for solid Baijiu are GB/T10781.1 (Luzhou flavor), GB/T10781.2 (light flavor), and GB/T26760 (Maotai flavor) semi solid Baijiu. For example, rice flavor Baijiu and soy flavor Baijiu. The executive standard of liquid Baijiu is GB/T20821.