The production of liquor uses water, have a main use among them, having one share is to serve as liquor to fall degree with water. Alleged fall to spend even if reduce the degree of liquor, this is to satisfy consumer demand normally and cancel the product that all sorts of alcohol spend v. Actually everybody knows, it is not easy to drink liquor nature drunk, can you be low is spending wine how produce?
High grade base the manufacturing → of wine classifications → of keep in storage base wine combination → adds an oar to fall the → that divide chaotic clarifies degree of → filter → ticks off add to flavor → manage changes sanitation to examine manage of old ripe → turns → store sanitation examines → filters → fill holds production.
The wine that traditional liquor distill comes out is controlled in 60 degrees mostly. Should this turn wine into 30 degrees, how can be 40 degrees rectified?
Depend on secretly: Add an oar.
What is to add an oar?
Spoken parts in an opera, add water namely. To sound a bit more professional, high one's style of work as well as one's moral quality a few, change so cry " add an oar " .
So, low no matter how is degree of liquor produced, adding water is certain segment.
But the issue came again -- after wine has added water, pass all sorts of sorbent again, through law of refrigerant law, activated carbon adsorption or colophony adsorption law will purify it, so the flavour of wine also becomes weak! Swollen do?
Very simple, to let low the gust that spends wine not to break high wine, have moral brewery, can add in past wine advanced flavor wine (baby level, very expensive oh) ; Without moral brewery, that adds essence spice directly namely.
Good, a jin of wine became 3 jins of two jins of wine, wine eventually, " managing " commissariat, " rise " economic effect.
I what know the fact finally, tear falls down.
