有的人認(rèn)為自己的釀酒設(shè)備釀造的低度酒比高度酒更容易醉，那么這里給介紹一下釀酒生產(chǎn)設(shè)備釀造的低度酒與低醉酒度到底有什么區(qū)別。
Some people think that low alcohol liquor brewed by their own brewing equipment is easier to get drunk than high alcohol liquor. Here is the difference between low alcohol liquor brewed by brewing production equipment and low alcohol liquor.
1、低度酒比高度酒，哪個更容易喝醉？
1. Which is easier to get drunk than high alcohol?
如果是同一個人喝同一個釀酒設(shè)備釀制的0.5斤25度酒與喝0.5斤50度酒，那么50度的酒肯定更容易醉。這是不言而喻的。但如果喝1斤25度酒與0.5斤50度酒之后，也可能是25度的酒更容易醉。由此可以看出不易喝醉和不醉是兩碼事。
If the same person drinks 0.5 kg of 25 degree wine brewed by the same brewing equipment and 0.5 kg of 50 degree wine, then 50 degree wine is certainly easier to get drunk. This is self-evident. However, if you drink 1 kg of 25 degree wine and 0.5 kg of 50 degree wine, it may also be that 25 degree wine is easier to get drunk. It can be seen that not easy to get drunk and not drunk are two different things.
2、什么是“低醉酒度”
2. What is "low alcohol"
“低醉酒度”是指釀酒設(shè)備釀制出來的酒對人的精神的程度，既要滿足美好的精神享受，又不于對健康造成大的影響或者是影響到正常工作、生活。要求是釀酒設(shè)備釀制出來的酒具備入口時綿柔幽雅、醇和爽凈等的特點，在飲酒的過程醉得慢但是醒得快，酒后不口干、不上頭甚還感覺清新。
"Low drunkenness" refers to the degree to which the wine brewed by the brewing equipment activates people's spirit, which should not only meet the beautiful spiritual enjoyment, but also have a great impact on health or affect normal work and life. The requirement is that the wine brewed by the brewing equipment has the characteristics of soft and elegant, mellow and refreshing at the entrance. In the process of drinking, you get drunk slowly but wake up quickly. After drinking, you don't have dry mouth, don't go up and even feel fresh.
通俗來說，低醉酒度就是喝同樣量、同樣酒度的酒，但是低醉酒度產(chǎn)品更不容易醉而且醒酒更快。
Generally speaking, low drunkenness is to drink the same amount of wine, but low drunkenness products are less likely to get drunk and wake up faster.
3、低醉酒度≠低度酒
3. Low alcohol ≠ low alcohol
低醉酒度與低度酒的概念是不一樣的，低釀酒度不等于低酒精度。
The concept of low alcohol is different from that of low alcohol. Low alcohol does not mean low alcohol precision.
低醉酒度是飲酒后人們生理體征表現(xiàn)的考核指標(biāo)，是從組成酒的各個方面，如有害物質(zhì)、刺激性物質(zhì)等減少酒對人的刺激
Low drunkenness is the assessment index of people's physiological signs after drinking. It reduces the stimulation of wine from all aspects of wine, such as harmful substances and irritants
而低度酒則是單純的白酒產(chǎn)品特征標(biāo)準(zhǔn)之一，同時也是將白酒釀酒生產(chǎn)設(shè)備釀造的高度酒，通過降低酒度來減少酒對人的刺激。
Low alcohol is one of the characteristics of pure Baijiu, and it is also a highly alcoholic liquor brewed by Baijiu brewing equipment. It can reduce the alcohol's stimulation to people by reducing the alcohol content.
但是值得注意的是有些釀酒設(shè)備釀出的酒雖然刺激性低了，但如果雜醇油及其它雜質(zhì)比較高的時候也是容易醉的，所以這對釀酒設(shè)備有一個比較高的要求。所以我們在選擇釀酒設(shè)備的時候還需要確定自己需要釀制的酒的種類，并且還需要根據(jù)其種類來選擇設(shè)備以及工藝。
However, it is worth noting that although the irritation of the wine brewed by some brewing equipment is low, it is easy to get drunk when the fusel oil and other impurities are high, so there are high requirements for brewing equipment. Therefore, when selecting brewing equipment, we also need to determine the type of wine we need to brew, and we also need to select equipment and process according to its type.
自動售酒機 2024-07-25 
