There is a certain relationship between the degree and quality of baijiu, but this relationship is not absolute, because the quality of baijiu is affected by a variety of factors.
The effect of power on quality
In general, highly baijiu (above 41 proof) may have a stronger caramelization and caramel flavor due to its high alcohol content, which helps to add complexity and layering to the baijiu. In the process of brewing and aging, the alcohol reacts with other compounds, which may produce more flavor compounds, thereby enriching the taste of the liquor.
Feedback on the degree of quality
A good baijiu is often enhanced in taste and aroma through a careful brewing process and long aging, processes that may affect the alcohol content, but are not the decisive factor. The quality of baijiu also depends on many aspects such as the quality of the raw materials, fermentation technology, distillation method, and storage conditions.
Why high-grade baijiu may be more quality and tasteful
High-grade baijiu is more suitable for long-term aging due to its high alcohol content. During the aging process, through chemical reactions such as oxidation and esterification, the taste of the wine becomes softer and fuller. High-grade baijiu can better dissolve and retain the flavor substances in the liquor, making the liquor taste more intense. Some consumers prefer the strength and unique taste of high baijiu, which is part of the charm of baijiu.
It's important to note that while high-strength liquor may have advantages in some ways, not all high-grade liquor is high-quality. Similarly, low-alcohol baijiu can also have excellent quality and taste, especially those made with high-quality ingredients and exquisite craftsmanship.