Experience in the Development of Low-alcohol Liquor

There were three main technical points in the production of low-alcohol liquor: 1. weak taste of low-alcohol liquor, which lost the original taste of high-alcohol liquor; 2. turbidity occurred in low-alcohol liquor; 3. difficult to long-term storage and unstable liquor quality in shelf period. 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 compositions could ensure stable liquor body.