As china’s own brand of fragrance, chinese brands of white wine at the middle and high levels are based on product and culture, on a completely new product content, with a strong concentration of resources, full firepower, a re-engineering of communication with consumers, and an attempt to re-integrate our national populist young consumers through the internationalization and fashion of white wine. White wine is naturally innovative in products in the face of more selective consumers. First of all, in the brewing process, white wine is not based on traditional solid-state brewing, but rather on paste-type low-temperature fermentation and low-temperature distillation at negative pressure, which better preserves the fermentation of rice and triples the efficiency of brewing. The product is also packaged with a lot of contour, with the use of crystal glass rather than high whites in the bottle of open white wine, the fact that the difference in material may not be felt by consumers, the cost is much higher, and the crystal glass appears to be more refined, the details of which can improve product quality well. The bottom of the bottle is a 3d model from mount kunlun, which is cut in by a prism, and from a different perspective there will be different landscapes. In terms of raw materials, open-air wine has abandoned raw materials such as sorghum, which is common in traditional white wines, and 70 per cent of the raw materials have been rice, including embryonic rice, which can effectively remove the source of the steroid from the shell, make it soft and fresh at the entrance to the wine, make it difficult to come up with wine, and have some tastes similar to japanese wine. Tang zing says that the difference is between the traditional 12 types of white wine and the 13th type of clean perfume. Another benefit of change in taste is the diversity of the catering landscape. The traditional white wine is of high degrees and taste, the drinking scenes are mostly commercial, hospitality and so forth, and chinese white wine is not taken into account in the selection of the wine, especially wine, wine and whiskey. The taste of white wine is soft enough to be better integrated into different catering scenes, and this year the team has a plan and a new medium to work together as a testing channel for saliva。