Baijiu Baijiu is what the saying goes, "wine is the smell of Chen", mainly refers to baijiu. Why does bulk liquor not normally guarantee the shelf life?

1、白酒为什么不标保质期？

1, why does not Baijiu what is the shelf life?

众所周知，大多白酒是越陈越香，10年，20年以上的白酒有着沁人的芳香及更加柔和的口感，那么为什么白酒不像其他食品一样，有保质期？

As everyone knows, Baijiu Baijiu is more and more fragrant. In the past 10 years, Baijiu has more than 20 years of alcohol and has a more soft taste. What is the reason why liquor is not like other foods?

据我国相关规定，酒精度大于或等于10vol%的饮料，可以免除标示保质期。因为微生物即使在10%的酒精溶液里，也不能生长繁殖，不能产生有害物质；白酒酒精度数相对较高，而在这个酒度以上，菌类基本难以生存，不会出现变质的问题，所以可以不用标示保质期。

According to the relevant regulations of our country, drinks with alcohol content greater than or equal to 10 vol% can be exempted from labeling the shelf life. Because microorganisms can not grow and reproduce, and can not produce harmful substances even in 10% alcohol solution. Baijiu alcohol has relatively high alcohol content, and at this level of alcohol, fungi are hardly viable and there will be no deterioration. Therefore, it is not necessary to mark the shelf life.
          

而且度数高的白酒化学变化会非常小，加上现在密封技术发达，所以不需要标注保质期。但是如果酒精度数很低，酒中的微生物容易生长繁殖，使酒变质产生酸味，因此，低度酒不宜久存。

Moreover, Baijiu liquor with high degree of chemical changes will be very small, and now the sealing technology is developed, so there is no need to mark the shelf life. However, if the alcohol degree is very low, the microorganisms in the wine are easy to grow and reproduce, causing the wine to deteriorate and produce sour taste. Therefore, low alcohol wine should not be kept for a long time.

2、普通酒陈放会变的更好喝？

2. Will ordinary wine be better after aging?

酒越陈越香，主针对白酒和黄酒，对低度酒，如啤酒、葡萄酒未必。黄酒、葡萄酒、红酒、果酒等都有其保质期，存放时间过长的酒品质反而会下降，甚会引起变质。酒精度40°以下的低度白酒在存放一段时间后出现的酯类物质水解，并导致口味寡淡。

The more wine is used, the more the Baijiu and yellow wine are. Yellow rice wine, wine, red wine and fruit wine all have their shelf life. The quality of wine stored for a long time will decline or even deteriorate. Low alcohol Baijiu (alcohol below 40 degrees) hydrolyzed by esters after storage for a period of time, resulting in a tasteless taste.