Roles of Dongjiu Liquor in the Production of New Type Liquor;

Investigation on the Control Factors in the Production of Flavoring Fermented Grains of Dongjiu;

Dynamic Change of Microbes During the Production of Dongjiu;

proper control of base liquor quality and the production techniques; 2.

Quality base liquor was the prerequisite to producing quality low-alcohol liquor, multiple times of blending and flavoring was the key technique in the production, and scientific proportioning of the backbone composit.

Yanghua Health Wine (Baiyang Brand) was produced through blending of quality base liquor and the lixiviating solution of medicinal herbs including cynamorlum herba cistanches,longspur epimedium,cynomorium,wolfberry fruit,safflower,chinese date,and Tianshan snow lotus flower with water as lixiviating agent and edible alcohol as extracting agent.

With distilled liquor, fermented wine or edible alcohol as the basic liquor and edible animals, plants and food additives as color-producing, flavour-producing and aroma-producing materials, we produced healthy liquor by steeping and distillation techniques.

The basic liquor was produced in national pits with the pits age above 400 years, then through long-term storage, the basic liquor was produced into "National Pits.