The degree of liquor varies from 18 to 78 degrees, and it is divided into four grades: low degree, moderate degree, high degree and extra high degree. The standard degree of general commodity wine is 18, 28, 33, 35, 38, 39, 40, 43, 45, 48, 50, 52, 53, 56, 60, 65, 68, 75, 78. Among them, low-alcohol liquor 18-38 degrees, medium-alcohol liquor 39-48 degrees, high-alcohol liquor 50-68 degrees, and extra-high-alcohol liquor above 70 degrees.

Different liquor degrees are suitable for different drinkers. Low-alcohol liquor is suitable for women who don't drink often, and young people who haven't been exposed to liquor for a long time and don't know much about it. Moderate alcohol is suitable for people under the age of 30, while high alcohol is a mature drinker after the age of 35.

China liquor is solid-state fermentation, and distillation is formed after fermentation, and the process of distillation is the process of improving the degree. The wine brewed by grain fermentation is generally more than ten degrees. After distillation, the wine produced in the early stage can reach more than 80 degrees (called wine head).

Pinch the head and remove the tail, that is, remove the two ends of distillation and take the middle part, which can generally reach about 65 degrees. The degree of real finished wine is determined by cross-checking different batches of wine with different degrees.

Fen-flavor liquor has few flavor components, so the alcohol content should not be too low. If it is reduced to 45 degrees, it is difficult to maintain the flavor of the original wine, so 50-55 degrees is appropriate. Luzhou-flavor liquor and Maotai-flavor liquor have more flavor substances and higher content in the original liquor, so when the liquor degree drops to 38-40 degrees, the flavor of the original liquor can still be basically maintained, but once it drops below 35 degrees, it loses the inherent characteristics of China traditional liquor.