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If you want to understand wine, you must first know wine and understand wine:
Let's get to know the sake first
1. Alcohol
Any liquid containing sugar will produce alcohol, alcohol methanol, ethanol and other types after fermentation. Methanol is toxic and will die of poisoning after drinking; Ethanol is non-toxic and can stimulate human nerves and blood circulation, but excessive drinking can also cause poisoning. The main component of alcohol is ethanol, commonly known as alcohol, which is a colorless transparent and smelly flammable and volatile liquid with a boiling point of 78 °C and a freezing point of -114 °C.
2. Alcohol level
The amount of alcohol in the liquor is expressed in terms of alcohol, and there are usually two representations: metric and American.
(1) Metric alcohol degree. Metric alcohol is expressed as a percentage or degree, which refers to the proportion of alcohol content in the volume of the liquor at 20°C. For example, a certain wine contains 38% alcohol at 20 ° C, which is called 38 degrees.
(2) American liquor. The degree of American liquor is expressed as Proof, which means that under the condition of 20 ° C, when the proportion of alcohol content in the volume of the liquor reaches 50%, the alcohol content is 100 proof. If a certain wine contains 38% alcohol at 20 ° C, it is 76Proof.
In addition, there is an imperial liquor, denoted by Sikes, but less common.
3. Alcoholic beverages
Alcoholic drinks refer to any beverage that contains 0.5%~75.5% alcohol. The opposite is Nonalcoholic drinks, commonly known as soft drinks.
4. Harmful ingredients in liquor
1. Methanol: leads to poisoning, blindness and even death, even a small amount can cause headaches and other adverse sensations.
2. Fusel oil: excessive content causes headache, that is, "top" is easy to get drunk.
3. Lead PB, groan, AS all cause poisoning.
Classification of wine
1. According to the manufacturing method
(1) Brewing sake. Brewed liquor refers to the liquor obtained by using fruits, grains, etc. as raw materials, filtered or pressed after fermentation. It is generally below 20 degrees, and the irritation is weak, such as wine, beer, rice wine, etc.
(2) Distilled spirits. Distilled spirits, also known as spirits, refer to the wine obtained by first fermenting fruits, grains, etc., and then distilling fermentation broth containing alcohol. Distilled liquor has a high degree of alcohol, generally above 20 degrees, and has strong irritation, such as brandy, whiskey, and various liquors in China.
(3) Preparation of wine. Prepared liquor refers to the liquor obtained by soaking a certain amount of fruits, spices, medicinal herbs, etc. in various brewed liquors, distilled liquors or edible alcohol, and then filtered or distilled. Such as bayberry shochu, bamboo leaf green, three snake wine, ginseng wine, liqueur, Weimeisi and so on
2. According to the alcohol content
(1) High degree of alcohol. High alcohol refers to liquor with an alcohol content of more than 40 degrees, such as brandy, rum, Maotai, Wuliangye, etc.
(2) Moderate alcohol. Moderate wine refers to wine with an alcohol content between 20~40 degrees, such as Kongfu family wine, Wujia peel, etc.
(3) Low-alcohol liquor. Low-alcohol liquor refers to liquor with an alcohol content of 20 degrees or less, such as rice wine, wine, sake, etc.
3. Classification according to commercial operation
Chinese liquor is usually classified by commercial operations, which divides wine into the following five categories:
(1) Baijiu. Baijiu is a distilled liquor made from grains, and is also called "shochu" because of its high alcohol content. It is characterized by colorless transparency, pure texture, rich aroma and rich taste.
(2) Rice wine. Rice wine is a traditional liquor produced in China, which is brewed from glutinous rice, rice (usually japonica rice), millet rice, etc., and is named for its bright yellow color. It is characterized by mellow and fragrant, harmonious taste, more fragrant and rich in nutrition the older it gets.
(3) Fruit wine. Fruit wine is a brewed wine made from fruits, fruit juices, etc., most of which are named after fruits, such as wine, hawthorn wine, cider, lychee wine, etc. It is characterized by its delicate color, fruity aroma, mellow wine aroma and rich nutrition.
(4) Medicinal wine. Medicinal liquor is a prepared liquor made by soaking finished liquor (mostly baijiu) with various Chinese herbal materials as raw materials. Medicinal liquor is an alcoholic beverage with high tonic, nutritional and medicinal properties.
(5) Beer. Beer is brewed liquor made from barley, hops, etc. It is characterized by a significant malt and hop aroma, pure and refreshing taste, high nutritional value, promotes appetite and aids digestion.