In the complicated koji-making process, Dongjiu added 130 kinds of pure natural herbs, fully absorbed the aura of heaven and earth, and bravely absorbed the essence of the sun and the moon. After long-term magical fermentation, some effective components entered the wine with the distillation process, which removed toxic and harmful substances and retained beneficial components, forming the magical balance and coordination ability of Dongjiu. Regular and moderate drinking can play a role in regulating body balance.

Dongjiu Company has successively studied and demonstrated the trace components and healthy components of Dongjiu with Tsinghua University, Kunming Institute of Botany, Guizhou Institute of Light Industry Fermentation, Guizhou University and Jiangnan University. Dongjiu has a unique aroma component, which is different from other famous wines and also has the characteristics of "three highs and one low".

"Three highs": First, Dongjiu has high ethyl butyrate; Second, the content of higher alcohols is high, mainly n-propanol and sec-butanol; Third, the total acid content is high, mainly composed of organic acids such as acetic acid, butyric acid, caproic acid and lactic acid, and the total acid content is 2 to 3 times that of other famous wines; "One low" means low content of ethyl lactate. The content of ethyl lactate in Dongjiu is less than half that of other famous wines.

20 1 1, Dongjiu cooperated with Jiangnan University Brewing and Enzyme Technology Research Center. It is found that Dongjiu contains 52 terpenes, which have anticancer, antiviral and anti-inflammatory effects. Previously, it was only found in wine and cider, and it was rarely detected in liquor. This experiment once again proved the difference in sensory and quality of Dongjiu based on "Baicao Daqu" formula and brewing technology.