In general, the original liquor is produced by fermentation and distillation of wheat, barley, pea, sorghum, corn, rice and other grains. This kind of liquor can not be drunk at will. The precautions for drinking this kind of wine are as follows: first store and then drink the original liquor just produced, which generally contains sulfurized hydrocarbon, mercaptan and other harmful substances, which will cause dry mouth and headache after drinking. Therefore, new wine must be stored for a certain period of time after it is produced to volatilize these harmful substances.

一般而言新酒需要贮存1年以上才适合饮用。现在很多企业生产年份原浆酒也是这个道理。先降度再饮用一般而言，贮存后的原浆酒仍需要勾兑才可以饮用。原浆酒度数较高，即使贮藏几年以上仍有60度左右，所以必须勾兑进行降度处理，才更适合饮用。对于不加勾兑的原浆酒饮用者而言，更好少饮为佳。原浆酒如何降度,不同度数的原浆互相调和进行降度处理，叫调酒。原浆降度只能通过调酒获得，不能直接加水处理。经过固态发酵生产的原浆酒，在蒸馏过程中，不同轮次的原浆酒度数也不相同，一般而言，高的在64度左右，而淡的在20度，十几度都有，所谓“酒稍子”。

Generally speaking, new wine needs to be stored for more than one year before it is suitable for drinking. Now many enterprises produce original liquor in the same way. Generally speaking, the stored liquor still needs blending before drinking. The degree of original liquor is high, even if it has been stored for more than a few years, it still has about 60 degrees, so it must be blended to reduce the degree, so it is more suitable for drinking. For those who don't drink mixed liquor, it's better to drink less. How to reduce the degree of original liquor? Different degrees of original liquor are mixed with each other to reduce the degree. It is called blending liquor. The degree reduction of raw pulp can only be obtained by blending liquor, not by adding water directly. In the process of distillation, the degree of the original liquor produced by solid-state fermentation is different in different rounds. Generally speaking, the high degree is about 64 degrees, while the light degree is about 20 degrees and more than 10 degrees, so-called "wine slightly".

正常而言，原浆加水后，因大量脂类物质的存在，会形成乳浊液，出现浑浊现象，这是鉴别原浆酒和非原浆酒的重要方法之一。所以降度只能是原浆酒和“酒稍子”之间的调和。凡是加了水（同时需要加塑化剂}和食用酒精的勾兑，从本质上来说，已经不是原浆了，而叫“勾兑酒”。

Normally, after adding water to the original liquor, due to the existence of a large number of lipid substances, it will form emulsion and turbid phenomenon, which is one of the important methods to identify the original liquor and non original liquor. Therefore, the only way to reduce alcohol content is to reconcile the original liquor and "jiushaozi". In essence, the blending of water (plasticizer at the same time) and edible alcohol is no longer original pulp, but "blending wine".

纯粮酒招商香味成分

Aroma components of pure grain wine

纯粮酒招商白酒香味成分种类有：醇类、酯类、酸类、醛酮类化合物、缩醛类、芳香族化合物、含氮化合物和呋喃化合物等。

The aroma components of pure liquor of Baijiu liquor include alcohol, esters, acids, aldehydes and ketones, acetals, aromatic compounds, nitrogen compounds and furan compounds.

醇类除乙醇外，更主要的是异戊醇、异丁醇和正丙醇，在浓香型和酱香型白酒中还含有一定量的正丁醇，属于醇甜和助香剂的主要物质来源，对形成酒的风味和促使酒体丰满、浓厚起着重要的作用；醇类也是酯类的前驱物质。

Alcohols, except ethanol, are mainly isoamyl alcohol, isobutanol and n-propanol. They also contain a certain amount of n-butanol in Luzhou flavor and Maotai flavor Baijiu, which are the main sources of alcohol sweetened and sweetened agents. They play an important role in forming wine flavor and promoting wine body's fullness and strength. Alcohols are also precursors of esters.

酯类是具有芳香的化合物，在各种香型白酒中起着重要作用，是形成酒体香气浓郁的主要因素，己酸乙酯、乳酸乙酯和乙酸乙酯是白酒的重要香味成分。

Esters are aromatic compounds, which play an important role in various flavor liquor. They are the main factors that form strong aroma of wine. Ethyl hexanoate, ethyl lactate and ethyl acetate are important aroma components of Baijiu baijiu.

酸类主要是乳酸、乙酸、丁酸和己酸等有机酸类，影响白酒的口感和后味。是影响口味的主要因素。

Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and hexanoate, which affect the taste and taste of Baijiu. It is the main factor that affects the taste.

醛酮类化合物包括乙醛、2，3-丁二酮和3-羟基丁酮等。缩醛类 乙缩醛含量更多。4-乙基愈创木酚、苯甲醛。香草醛和酪醇等芳香族化台物是酱香型白酒的重要香味成分，β-苯乙醇在豉香型白酒中含量，而在米香型酒中次之。

Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetals are the most abundant acetals. 4-ethyl guaiacol, benzaldehyde. The aromatic compounds such as vanillin and tyramol are important aroma components in Maotai flavor liquor. Beta phenyle is the highest in black flavor Baijiu Baijiu liquor, but the second is in rice flavor liquor.

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