Well, in fact, it is in the wine-making business. The degree of wine outflow can be preliminarily judged by the change of hops (the bubbles splashed by distilled wine). Generally divided into three stages,

First, the hops that have just come out are very uneven and vary in size. When the degree is above 68 degrees, the wine at this stage contains a lot of alcoholic aroma substances, which are mostly used as flavoring wine. More expensive;

In the second and second stages of wine, hops are relatively uniform and smaller than in the first stage. The wine at this stage is very good, and many winemakers use it as base wine;

The number of hops in the third and third stages is very chaotic and small. This interpretation has a relatively low alcohol content. Many large manufacturers use part of the wine at this stage as the base wine of low-end wine, and part of the wine is recycled.