It is worth thinking that highly placed white wine is better than old wine.

Reasons: In highly alcoholic liquor (50~60 degrees), alcohol molecules and water molecules are basically the same (53 degrees liquor), which is beneficial to intermolecular association and softens liquor; High-alcohol liquor dissolved a lot of aroma substances, and its quality was stable.

Many aroma substances in low-alcohol liquor were separated, and all of them were filtered out by media in order to keep light. The number of molecules is not harmonious, and wine is in the initial stage of dynamic balance.

I think: among high-alcohol liquors, old liquor is good.

What about low-alcohol liquor?

Low-alcohol liquor. I think the new wine is good.

As mentioned in the previous analysis, the aroma components of low-alcohol liquor are in the initial stage of dynamic equilibrium. If left too long, many substances will decompose and recombine. Lost the balance point that is generally recognized now, and reached a new balance point with time.