1. Selection of raw materials: (1) Roses: In order to ensure the quality of dew wine, the following requirements are put forward for the collection of flowers: flower picking time: 9 ~ 10 (no flowers in rainy days); Standard for flower picking: Flowers that open at the beginning of harvest contain as much as 0.03% aromatic oil, and no buds or overnight flowers are picked. (2) High-quality Fen-flavor Daqu Liquor: The national famous liquor (Fenjiu) production process is basically adopted, with sorghum as raw material and wheat Daqu fermented in vats, with a production cycle of 28 days. (3) Ice essence: available in the market, colorless and transparent. (4) Citric acid: attached with GBN50-77. (5) Water: use distilled water. 2. Picking roses: Take fresh roses bought in the morning, pick out the branches and leaves, weigh them, put them into plastic boxes, knead them evenly with 30% fen-flavor liquor, and then put them into nontoxic plastic bags, with each bag of 10 kg of flowers, immediately transport them back to the unit, compact them in a ceramic jar, then pickle them with fen-flavor Daqu liquor, and seal the jar immediately, requiring them to be pickled for more than 3 months. 3. Distillation: The distillation equipment is 20 liters of aluminum. The cooler is glass direct coagulation, and three heat sources are connected in series with 3kW. Technological requirements: firstly, turn on the voltage regulator of 4 KVA for 50 cycles/sec to 220 volts, discard 50 ml of low-boiling substances, connect 500 ml of wine head, connect the wine tail when the alcohol content drops to 55% (by volume), and let the wine flow for 6-7 hours. The alcohol content of the finished wine is required to be 75-80% (by volume) and stored for 1-2 months. 4. Preparation: Preparation requirements: alcohol content 40 1% (by volume), sugar content 20 1g/ 100ml, and pH value 4.2 ~ 4.5. The prepared rose wine needs to be stored for more than 1 month before it can be sold. 5. Diatomite filtration: weigh 30 grams of No.37 diatomite, dilute it with distilled water, pour it into the funnel with pre-laid filter paper, start the vacuum pump to suck it into a filter cake, and then add a layer of filter paper on it to avoid breaking the filter cake when pouring the filtrate. Rinse with fragrant liqueur first, then pour into rose wine and filter. The filtered rose wine should be examined by 1500 times microscope, and the pH value should not change obviously. The wine is colorless and transparent, and there should be no precipitation after long-term storage. Physical and chemical indexes: methanol:11mg/100 ml, ethyl acetate: 68.84mg/ 100ml, n-propanol: 17.35mg/ 100ml, acetal. Methanol: 0.024%; Fusel oil: 0.2%; Aluminum: not detected.

This is white.