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我国具有悠久的酒文化,远在5000年前,我国劳动人民就已掌握了酿酒技术,中唐时期已酿造出世界上最早的蒸馏酒。酒类根据酿造方法不同,可分为蒸馏酒、发酵酒和配制酒三大类。蒸馏酒是将淀粉或糖类经发酵后蒸馏而成,酒精浓度可高达60％。发酵酒是用大麦、大米、水果和酒花等原料经发酵而酿成,酒精含量较低。配制酒的酒精浓度一般为25-40％,介于蒸馏酒和发酵酒之间。若根据酒
China has a long history of wine culture. Far as 5,000 years ago, the working people in our country had mastered the technology of making wine. In the mid-Tang period, the earliest distilled wine in the world was brewed. Wine brewing methods according to different, can be divided into distilled wine, fermented wine and wine preparation three categories. Distilled wine is starch or sugar by fermentation after distillation, alcohol concentration up to 60%. Fermented wine is made of barley, rice, fruits and hops and other raw materials by fermentation, alcohol content is low. The alcohol concentration of the preparation of wine is generally 25-40%, between the distilled wine and fermented wine. If according to wine