First of all, because people's living conditions are constantly improving, but everyone is paying attention to eating habits. Some self disciplined people pay more attention to the healthy law of life, so they change from drinking high alcohol to drinking low alcohol. Drinking low alcohol is easy to control the amount of alcohol, so that the alcohol content in the blood is not too high, which is conducive to reducing the damage to the body. Therefore, Baijiu also changes because of the times, and will go down to the end. Baijiu is a trend which cannot be halted by the 40 degree liquor.

然后，白酒降度并不是近几年因趋势的改变而开始的，早在上世纪70年代中期，就已经开始倡导了。在1987年，多个部委为我国酿酒工业的发展确定了四个转变的发展方针，其中一条就是逐步实现由高度酒转向低度酒，这其中的原因，除了考虑到饮食习惯和健康意识之外，还与节约粮食有关系。

Then, the degree of liquor degradation was not initiated in recent years because of the change of trend. As early as the mid 70s of last century, it began to advocate. In 1987, several ministries and commissions determined four development policies for the development of China's brewing industry. One of them is to gradually realize the transformation from high alcohol to low alcohol. The reason is not only considering eating habits and health awareness, but also related to saving food.

降度之后的变化

Change after degreasing

1、影响口感

1. Affect taste

酒降度，其实不是大家理解的那样，只是一味地在酒中加水，这是不合理的。任何饮品，如想要保持口感都是不能单纯的加水，特别是白酒以香气丰富著称，单纯加入水后，白酒的风味就会被破坏。

In fact, the decline of wine is not what we understand, but just blindly adding water to the wine, which is unreasonable. Any beverage, such as wine, is not simply water added, especially Baijiu, which is famous for its rich aroma. Baijiu flavor will be destroyed after adding water.

2、影响美观

2. Affect beauty

大家都知道，白酒中有98%-99%是乙醇和水，剩下的1%-2%是微量成分，而这些微量成分主要是酯、醛、酸等等。而大部分只溶于酒精而不溶于水，所以在白酒加水稀释后，本来溶于酒精中的成分，因酒精含量降低而析出来形成沉淀，使得本来通透的酒液，变成浑浊的酒液。

As we all know, 98%-99% is alcohol and water in Baijiu, and the remaining 1%-2% is trace components, which are mainly esters, aldehydes, acids and so on. Most of them are soluble in alcohol but not insoluble in water. Therefore, after diluted with distilled water, the components originally dissolved in alcohol are precipitated because of the decrease of alcohol content, which makes the original wine become muddy liquor.

3、浑浊失光问题的解决

3. Solution to the problem of turbidity and light loss

失光是因为降度有析出物，是通过吸附、过滤、离子交换、膜分离等方式，能将这些析出的沉淀类物质除掉。以吸附方法为例，经常使用的是活性炭，它是多孔结构，而这些孔道能够大量的吸附降度后产生的浑浊物质，而且还没副作用。

The light loss is due to the precipitates in the degree reduction. These precipitated precipitates can be removed through adsorption, filtration, ion exchange, membrane separation, etc. Taking the adsorption method as an example, activated carbon is often used. It is a porous structure, and these pores can adsorb a large number of turbid substances produced after degree reduction without side effects.

4、酒体风味缺失问题的解决

4. Solution to the problem of lack of wine flavor

这些都是需要勾调技术来进行弥补，用不同年份、批次、风味的调味酒，除去酒中所谓的水味和寡淡的感觉，这一过程比上一个过程更有技术含量。

These need to be compensated by blending technology. Seasoned wines of different years, batches and flavors are used to remove the so-called water taste and faint feeling in the wine. This process is more technical than the previous process.