1, 52-degree and 53-degree liquors have different tastes: 52-degree and 53-degree liquors, represented by Maotai-flavor liquors, are full of Maotai-flavor when opened, soft and sweet in the mouth, fragrant and memorable after drinking. Low-alcohol wine tastes very soft. If there is no technology in the brewing process, it is easy to produce sour taste and difficult to swallow. The storage difficulty of 2.52-degree and 53-degree wine is different: no matter the degree of wine, it will volatilize during storage. 52, 53 degrees of liquor, because alcohol molecules and water molecules are well combined, the degree of volatilization is relatively small. Low-alcohol liquor will not only volatilize after long-term storage, but also easily react with microorganisms, which will make the original mellow aftertaste sour and affect the aftertaste. The lower the alcohol content of liquor, the more difficult it is to preserve the fat components, which means that we usually have a fragrance when we open the wine, and the fragrance is almost gone after storage for a period of time. The storage technology of 3.52-degree and 53-degree liquor is different: good liquor is brewed from pure grain. The third, fourth and fifth rounds of wine distilled by grain fermentation are good. At this time, the degree is about 52 or 53 degrees, and the combination of water molecules and alcohol molecules is good, which belongs to what we call high-alcohol wine. Low-alcohol wine is produced by adding water, treating turbidity and flavoring. , but the processing cost is high and difficult. Some manufacturers will directly blend alcohol and spices in order to reduce costs. China liquor has many degrees, such as 28 degrees, 33 degrees, 35 degrees, 340 degrees, 50 degrees, 52 degrees and 53 degrees. And the alcohol content of liquor with such a high degree is relatively high, that is to say, the higher the alcohol content, the higher the alcohol content. Why do friends who taste wine only like to drink 52 or 53 degrees of white wine? The following small series will show you. First, the technology is different. Good liquor is brewed from pure grain, and the alcohol concentration of liquor is generally around 53 degrees. Because the third, fourth and fifth rounds of wine distilled by grain fermentation are better, at this time, the water molecules and alcohol molecules in the wine are better combined, which belongs to what we call high-alcohol wine. For example, the alcohol concentration of most high-quality Maotai-flavor liquor is about 53 degrees, and it usually takes five years for a bottle of high-quality Maotai-flavor liquor to leave the factory, which has the characteristics of outstanding Maotai-flavor, full-bodied liquor, fragrant but not bright, low but not light, empty cup and so on. In addition, like low-alcohol liquor, it is usually produced by adding water, turbidity control and seasoning. However, the treatment is expensive and difficult. Some manufacturers will directly blend alcohol and spices to reduce the difficulty of cost preservation. If the degree is too low, it is not easy to retain the contents, especially the fat and aroma components in liquor. If stored for a long time, it will not only volatilize, but also easily react with microorganisms, which will make the original mellow aftertaste sour and affect the taste of the aftertaste. Secondly, the taste is different. Generally, 52-degree and 53-degree liquors are represented by Maotai-flavor liquors. When maotai-flavor liquor is opened, its entrance is mellow, soft and sweet, and it smells fragrant after drinking, with endless aftertaste. Low-alcohol wine tastes very soft. If there is no technology in the brewing process, it is easy to produce sour taste and difficult to swallow. Then, the liquor with a temperature of about 53 degrees is the cultural crystallization brewed for thousands of years and is naturally formed. Lenovo is stronger after long-term storage. This also fully proves that with the passage of time, there are fewer and fewer free alcohol molecules, which are less and less irritating to the human body and more conducive to health.