1994, the National Standardization Committee approved the naming of Luzhou-flavor liquor and approved the promulgation of China People's Liquor Industry Standard (QBT 198 1-94).

In this standard, dew wine is defined as a beverage wine based on distilled wine, fermented wine or edible alcohol (GB 10343), with edible animals and plants and food additives as aroma, taste and color substances, which is processed according to a certain production process and changes the style of the original wine-based wine.

Simply speaking, dew wine belongs to the category of mixed wine, which is also called health wine with nutrition and function. Common dew wines include Wuji wine, Trilateral wine, Ejiao wine, Ant wine, chinese wolfberry wine wine and plum wine. National famous bamboo leaf green wine, rural green wine, strong wine and Ningxia red wine are typical representatives of dew wine products.

Dew yield:

Dew wine is mainly made of wine base and raw materials according to advanced technology. Among them, there are many kinds of raw materials to choose from, especially the development of applied science and technology in recent years, and the application scope of raw materials is expanding, which has strong advantages.

Such as medlar, red dates, cloves, ginseng, longan, black beans and other ingredients, as well as licorice, tea polyphenols and other medicinal foods, as well as snakes, angelica, animals, animal bones and so on. In addition, there are some shrimp and crab extracts. It can be said that all edible or medicinal varieties can basically make dew wine according to the production process.

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