Everyone may encounter scenes in life where some liquor will be ignited. Some people will think that only the ignited liquor is brewed from grain, while the liquor that cannot be ignited is made from grain. It is made by blending with alcohol. In fact, this view is somewhat absolute. Today I will introduce to you the reasons.
Alcohol is extracted from grain, and it can also be synthesized through current technology. Because the cost of industrial synthetic alcohol is relatively high, our common alcohol is mainly extracted from starch, because the raw materials of starch can be various grains and roots, such as corn, rice, wheat, sorghum, and even potatoes and sweet potatoes. Alcohol is purified. It's just that the taste of some grain stuffing is not particularly good, so it is not eaten and used for other purposes.
Whether wine can be ignited depends on the concentration of alcohol. It must be high enough and can reach over 50 or 60 degrees. Whether it is pure grain wine or alcohol-blended wine, it can be ignited. Therefore, the quality of wine cannot be judged by whether it can be lit. We can identify it by smelling it. Alcohol-blended wine has some chemical essences. After being lit, you will smell a pungent smell, but you will not be able to smell the aroma of liquor.
Because the cost of grain brewing is very high, it requires a large amount of grain for fermentation, a master who knows the brewing technology, and a lot of labor costs. Therefore, unscrupulous merchants will use alcohol blending to reduce their costs. Some unscrupulous merchants will blend wine with half grain wine and half alcohol and then mix it. It is not easy to distinguish the blended wine, so it is not feasible to use the ignition method to judge grain wine and blended wine.