People who really know how to drink will put a glass of "white water" next to the liquor. There is a certain problem with the subject of this sentence.
People who really know how to drink have nothing to do with putting water next to liquor, because the word "who knows how to drink" itself has different meanings in different situations. For example, in a wine party, as long as someone is drinking Everyone is a drinker, and in the cultural center, a drinker refers to a person who can taste wine, while at home, a drinker refers to someone who drinks regularly but not excessively, and does not affect his or her health. People, etc., different meanings in different situations, this is a problem.
Let’s talk about the issue of ‘white water’. Why should we put white water next to white wine? Let me explain why.
1. Moisturizing
People who are familiar with liquor know that the more liquor you drink, the more likely you are to have a dry mouth and tongue, because liquor requires a large amount of water and water to be metabolized in the body. Oxygen, and put a glass of water next to it, you can drink some water from time to time during the drinking process to relieve the thirst problem.
2. Hangover
Drinking water when drinking liquor can continuously dilute the concentration of alcohol in the stomach and blood pressure, reduce the stimulation of alcohol to the brain, accelerate kidney metabolism, and will be more effective. Too much alcohol is excreted in the urine.
3. Cheating
After many rounds of toasts such as hostess, deputy host, guest of honor, deputy guest, etc., there will often be situations where the drinking capacity is not enough, especially this At that time, everyone was 70 to 80% drunk. If you use the white water next to the white wine instead of the white wine to make it look fake, others won't notice.
4. Politeness
If you really can’t drink anymore and you can’t cheat, and someone else wants to toast you, you can use the water next to you to express your apology.
5. Wine tasting
This is what I think people who really understand liquor will prepare white water next to them when tasting wine, and use white water after drinking each kind of liquor Come and rinse your mouth before tasting the next white wine to keep the taste pure.
This is the reason why you put water next to the liquor, and it has nothing to do with whether you really know how to drink. What do you think?
People who know how to drink will put a glass of "white water" next to them, and it is best to use "warm white water" to best meet the temperature of about 40, then this glass of "warm white water" has There is so much knowledge in it:
The first point: moisten the "throat" and "esophagus" first.
Traditional Chinese liquor generally refers to liquor with an alcohol content of 52 degrees. Real "drinkers" will not choose liquor with an alcohol content below 52 degrees. Since I often drink with old men, I will not drink low-alcohol liquor or liquor with "sweetness" after I turn 25. The first sip of highly alcoholic beverages can easily injure the "throat" and "esophagus." After moistening it with warm water, you can take the first sip of wine and appreciate the charm of the wine more purely.
Second: "White water" is used to dilute high-strength alcohol to protect the stomach:
When drinking, it is inevitable to have the feeling of "a thousand cups is too little to meet a close friend". Drinking too much can easily cause headaches, hurt your stomach, and make you go crazy after drinking. "White water" does a great job. After toasting, drink a small sip of water immediately, which can "dilute" the alcohol and protect the "gastric mucosa." The diluted wine will make people feel comfortable in the stomach. We can not only enjoy fine wine, but also reduce physical harm.
Third: Reduce the "drinking smell" to facilitate conversation with others:
Why must you mention "drinking without arguing" in the first question. When drinking, people often speak louder than each other when they drink too much, which can lead to "quarrels" easily. Don't try to lower your voice, and you will inevitably "whisper" during the conversation. Drinking white wine will make the person you talk to feel uncomfortable. Before talking, pour some "white water" to suppress the "alcohol smell" temporarily to avoid the "foul smell".
Speaking of this, many people will ask, "How much wine can you drink as a Q&A writer?" I weigh one and a half pounds of 58-degree "Kinmen Sorghum", and I can even ride a bicycle to carry people home. fall.
Haha!
Interesting question.
What’s interesting is that the answer is:
The question’s so-called “people who really know how to drink” are actually “people who really don’t know how to drink.”
Why do you say that?
This requires first discussing what "really knows how to drink" means.
What does “really know how to drink” mean?
Imagine that 50 years ago, Lao Li’s father dug out 5 cents from Lao Li’s mother, hurriedly ran to the canteen at the east end of the village, bought half a tael and burned a knife. He hurriedly took a small sip, slurping it in his mouth for a long time and reluctant to swallow it; after swallowing, he continued to smack it in his mouth for a long time.
This is called "really knowing how to drink"!
No matter how bad it is, at least you have to drink like a sommelier before you can even call yourself a "real drinker."
Tell me, are there still people who really know how to drink?
Some people may be dissatisfied: How can this be called a drinker?
It doesn’t matter if you don’t accept it. We can use the analogy of drinking tea. Nowadays, if a person takes a thermos cup, brews a small amount of tea powder, and drinks it repeatedly throughout the day, can he be called a tea drinker?
No way.
In the same way, you use a three-two-three cup, or even a disposable paper cup, pour a full cup, and then "the feeling is good, one sip is boring"; then, pick up the 800 cups next to it Milliliters of cold water in a large cup of water, a drink of cow
——Is this called "really knowing how to drink"?
What a joke!
In China, beer and red wine cannot be called wine at all.
Speaking of drinking, it must be liquor with a temperature of 53 degrees or above.
When drinking, in addition to the intoxication of alcohol, what is more important is actually the "taste" of the wine.
We know that liquor is a typical distilled liquor.
The so-called distilled liquor is to use substances with high sugar content, or starch-containing grains that are saccharified and fermented to produce ethanol under the action of alcohol-producing yeast; then heated to the boiling point of alcohol above 78°C, water Distillation is carried out when the boiling point is below 100°C, and the distilled wine is called raw wine.
In order to increase alcohol production, multiple fermentation and distillation processes are usually required.
Finally, all the distillate is collected and placed under certain conditions for aging and brewing.
The aged wine is the so-called vintage wine. After being blended and packaged, it becomes high-end liquor.
There is so much verbosity, what does the respondent want to say?
In other words, liquor, whether it is Moutai that costs 5,000 yuan per catty or non-branded liquor that costs 50 yuan per catty, is essentially distilled liquor.
Distilled liquor means that the ingredients almost only contain alcohol and water; in addition, there are some trace organic compounds whose boiling point is lower than the distillation temperature and higher than the "receiving liquor" (the temperature at which the distillate is cooled and recovered after distillation) , called "homologues".
"Homologues" generally include methanol, furfural, acetaldehyde, ethyl acetate, isobutanol, 2-phenylethanol, etc. In general, they are some fuse alcohols and miscellaneous aldehydes.
These fusel alcohols and aldehydes are basically organic compounds that are more toxic than alcohol. However, because the concentration in wine is very low, usually at the ppm level, their toxicity is generally not considered.
Some foreign distilled spirits brands, such as vodka, have high alcohol content and correspondingly higher concentrations of these congeners. Therefore, manufacturers sometimes take other purification measures to remove these fusel alcohols and impurities. aldehyde for safety.
Although the concentration of these fusel alcohols and aldehydes is very low, they cannot escape our more sensitive taste and smell receptors. The taste and smell of these substances are the material basis of the "flavor" pursued by liquor.
Alcohol itself does not exhibit a distinct flavor. Research has found that 10% pure alcohol aqueous solution has only a very faint sweetness. The so-called "spiciness" of alcohol is not the taste, but the thermal pain sensation produced by ethanol's activation of capsaicin receptors.
In other words, as long as it is liquor, no matter high-end or low-end, more than 99% of the ingredients are water and alcohol, and the only difference is that these impurities have a concentration of ppm level.
As for "blending wine", edible alcohol is used to simulate the flavor of the wine to be simulated to blend and add corresponding concentrations of fusel alcohols and aldehydes (the concentration data of these substances in brand wines can be obtained through chemical analysis) And obtained.
In other words, when you drink liquor, apart from the intoxication of alcohol, you only get the taste of these fusel alcohols and aldehydes.
It is this taste that makes the prices of different brands of wine vary hundreds of times.
Now that I understand what drinking white wine is, looking back, when drinking white wine, put a large water glass next to it, take a sip of white wine, and drink half a glass of water. How can you still taste the essence of white wine? taste.
——Can this be called “really good at drinking”?
This is unreasonable!
When drinking liquor, put a large water glass next to it. If you know how to drink, it can only be from a health perspective.
More and more evidence shows that drinking alcohol has no health benefits and may cause health hazards as long as it is exposed to alcohol.
Therefore, it is healthiest not to drink alcohol at all.
If you have to drink, drinking water while drinking may have a certain protective effect.
This is because:
Alcohol is a potentially harmful substance
It is now known that alcohol can activate TRPV1 receptors (originally also called capsaicin receptors). body), producing thermal pain sensation.
The TRPV1 receptor is distributed in nociceptive primary sensory nerve fibers. When activated, it not only produces sensations such as heat and pain, but also produces neurogenic inflammation through the release of some neuropeptides, which is potentially harmful.
For example, if you drink high-concentration alcohol, alcohol can directly stimulate the esophageal and gastric mucosa to cause congestion and edema, severe erosive inflammation, and even bleeding.
The potential harm of alcohol is concentration-dependent. If you drink water at the same time, although the taste of the wine will be diluted, the harmful irritation of alcohol will also be reduced, and it will protect the esophagus and stomach. effect.
Delays the absorption of alcohol
As we all know, it is easier to get drunk with high-concentration wine, and less likely to get drunk with low-concentration wine.
This is mainly because there is a huge difference in the volume of wine with different concentrations of the same alcohol. For example, a 500 ml bottle of ordinary beer (5%) contains 20 grams of alcohol; if it is 50-proof liquor, only 50 ml, or one tael, is needed.
Since alcohol is mainly absorbed in the small intestine, which has a theoretically infinite absorption area, drinking alcohol entering the small intestine is equivalent to being absorbed into the blood at the same time.
Therefore, gastric emptying has the greatest impact on alcohol absorption.
The main reason why high-concentration wine makes you more likely to get drunk, while low-concentration wine makes it harder to get drunk, is that high-concentration wine with the same alcohol content has a smaller volume, is easier to be emptied into the small intestine, and is absorbed more quickly.
Therefore, drinking water while drinking is equivalent to drinking low-concentration wine, which can delay the absorption of alcohol and the increase in blood alcohol concentration, making it less likely to get drunk.
Rehydrate
Alcohol is known to be a strong diuretic.
The main mechanism of action is to inhibit the secretion of antidiuretic hormone from the hypothalamus (rather than directly stimulating the kidneys), resulting in a diuretic effect. This is also the reason why it is easy to run to the toilet frequently when drinking.
Alcohol has a strong diuretic effect, so drinking alcohol can easily cause dehydration. Drinking water while drinking can replenish water in time and delay the rate of dehydration.
With a large amount of water in the body, the blood concentration of alcohol will be correspondingly lower, which can also delay drunkenness and reduce other negative feelings caused by alcohol.
Although the effect is limited, at least in theory.
In addition, because alcohol and water are soluble in each other at any concentration, urine and sweat also contain the same concentration of alcohol as plasma. Because drinking a lot and urinating a lot can theoretically increase the elimination of alcohol and help sober up.
Although the effect is extremely limited, it is also theoretically the case.
However, from a health perspective, it can be called a drinker.
Of course, from a health perspective, abstaining from alcohol is the healthiest option.
Anyone who drinks alcohol knows that when you first drink a glass of white wine, your mouth will be spicy and your stomach will burn. At this time, a glass of boiled water can just relieve this discomfort. So why do people who really know how to drink put a glass of "white water" next to liquor? Let’s find out together today.