whether the degree of liquor is high or low is good. To explain this problem, we must first understand several conceptual words.
1. Dissolution of alcoholic substances.
The aroma of wine basically comes from the lipid substances in wine. The higher these substances are, the more fragrant the wine will be. However, these substances are generally only soluble in alcohol, and their melting points are different. For example: Maotai-flavor liquor Moutai, the lowest alcohol dissolution point of all aroma substances is 53 degrees; Wuliangye, a Luzhou-flavor liquor, has a minimum alcohol dissolution point of 52 degrees. There are also low-alcohol liquors, but the soluble aroma substances will be much lower than those of high-alcohol liquors. We call this kind of liquors lack aroma. From this point of view, the lower the alcohol content, the better. It is better to drink boiled water if it is not fragrant enough.
2. Liquor blending technology. Taking Wuliangye as an example, crystal bottle Wuliangye has a variety of alcohol products such as 35 degrees, 45 degrees, 52 degrees and 67 degrees. Among them, only 52 degrees and 67 degrees are not lacking in fragrance. The fragrance is the same, but the lack of alcohol varies greatly, which reflects the extremely high blending level of Wuliangye in 52-degree crystal bottle. From this point of view, the lower the alcohol content, the better if the aroma and taste are the same.
drinking is for the smell of wine. So to a certain extent, the lower the alcohol content, the better. The market is full of liquor blended with essence. This kind of liquor brewed from impure grains does not have the concept of solubility of alcoholic substances. Of course, the alcohol content will be very low, but such products under the banner of low-alcohol liquor are the most unhealthy. Pay attention to discrimination when drinking.
finally, alcohol is a kind of carcinogen, no matter whether it is low or high. It is best not to drink alcohol.