The dividing point between high-alcohol wine and low-alcohol wine is 40 degrees, and the wine brewed by grain fermentation is generally above 10 degrees. After distillation, the alcohol content of the wine produced in the early stage can reach above 80 degrees (called liquor head). Pinch the head and remove the tail, that is, remove the two ends of distillation and take the middle part, which can generally reach 50 degrees. The degree of real finished wine is determined by cross-checking different batches of wine with different degrees. Because low-alcohol liquor is not easy to preserve, the finished low-alcohol liquor is obtained by reducing the alcohol content of high-alcohol liquor (called "adding pulp" in the brewing process), rather than simply blending with water as people often say. The production of low-alcohol liquor requires maintaining the original style of liquor without turbidity and ensuring the quality of low-alcohol liquor "low but not weak, clean but not thin", so the production technology of low-alcohol liquor is more complicated. In fact, which is better, high-alcohol or low-alcohol wine? The choice of liquor degree is related to personal taste, just like some people like salt taste and some people like light liquor. This is the same reason. In addition, when you just drink white wine, you can drink low-alcohol white wine to get used to it.