M-flavor

      to Bingyu puree of rice wine estate typical. The aroma of the liquor with rice as the main raw material, Xiaoqu rice made of sugar than fermentation agent, with additional material, using microbial fermentation and liquid distilled, ultrafiltration membrane technology take wine storage of the brewing process. The main aroma components are β — benzene ethanol. The quality characteristics of amber, honey elegant, entrance sweet, cool down the net mouth, smooth aftertaste Yee, with a pleasant aroma of herbs. Wine containing higher fatty acid ethyl ester, the temperature in l0 DEG C, the higher fatty acid ethyl ester cold will precipitation, the wine in the milky white floc suspended solids, when temperatures rise, suspended solids, dissolved in the wine, debauchery and recovery is clear and transparent. High wine 38 to 52 degrees, the total acid to acetic acid, 0.15 to 0.3 g / L, total ester with ethyl acetate, 0.4 to 0.8 g / L, low alcohol wine is below 40 degrees, the total acid for GE, 0.2 g / L, the total ester for & Ge; 0.6 g / dl.