Generally speaking, the stored puree wine still needs to be blended before drinking. Hu Xingjie, a brewer with three mirrors in the Tang Dynasty, told everyone that even if it is stored for more than a few years, it is still about 60 degrees, so it must be blended to reduce the degree and make it more suitable for drinking. For those who have not blended the original pulp wine, it is better to drink less. Different degrees of purees are blended with each other to reduce the degree, which is called blended wine. Degreasing degree of puree can only be obtained by blending wine, and it cannot be directly treated with water.

Chinese hard liquor

In the distillation process of puree wine produced by solid-state fermentation, the degree of different rounds is different. Generally speaking, the high degree is about 64 degrees, and the low degree is 20 degrees and more than ten degrees. The so-called "a little wine". Under normal circumstances, after adding water to the original pulp, emulsion will be formed due to the existence of a large number of lipid substances, which is one of the important methods to distinguish original pulp wine from non-original pulp wine.

Therefore, the degree of decline can only be the reconciliation of puree wine and "wine". Any blending with water (and plasticizer) and edible alcohol is not original pulp in essence, but is called "blended wine".