The quality control of healthy liquor is to prevent precipitate during shelf period, decolorization, and inharmonious wine taste which would make people feel sick after drinking.

• 保健酒的工艺质量的控制主要是防止货架期的沉淀及脱色和因贮存期不够而引起的酒香、药香不协调而导致饮后不快。可用蛋清处理沉淀;