Baijiu blended with edible alcohol

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This post was last edited by Fengshan on 2015-9-8 at 20:21. Question: How to blend baijiu using edible alcohol? Answer: Alcohol-based baijiu produced by this method falls under the category of liquid-based baijiu; there are standards for it – water is added to reduce the alcohol content, activated carbon is used to remove the alcohol taste, and acids and esters are added in accordance with the specified physical and chemical standards. Q: What is the proportion and formula of edible alcohol used in blending baijiu? A: If the proportion of solid-state baijiu is less than 30%, it is considered a liquid liquor. Higher than that of solid-liquid combined wine. At present, the vast majority of alcoholic beverages in China’s market with a retail price of less than 8 yuan are blended with edible alcohol; the lower the price, the more alcohol is added. Q: What is the specific process? A: Using alcoholic alcohol to blend baijiu is allowed according to the standards (for both baijiu produced by the solid-liquid combination method and those produced by the liquid method). As for the exact way of blending, it depends on the type of flavor and taste you want to achieve; generally, it involves alcohol + flavorings and spices + water + high-quality raw liquor.