Osmanthus fragrans is a traditional specialty wine in China, and the osmanthus fragrans brewed by Guangxi Brewery still has WU GANG brand trademark. Osmanthus fragrans wine is light yellow in color, with outstanding fragrance of Osmanthus fragrans, and has the unique mellow taste of Vitis amurensis. It is sweet and sour, mellow and soft, and has a long aftertaste.

osmanthus wine is made by Wangsi Restaurant in Changshu according to the local sweet water wine (Changshu traditional old white wine), and it is a famous wine in the south of the Yangtze River. Osmanthus fragrans wine is made from the spring water of Kofukuji "Hollow Pool" in Qiliang Ancient Temple.

The spring water is bitter and sweet, rich in minerals, high in alcohol content and high in tension. The wine made from this water is particularly mellow. The Millennium-old "Tanggui" in the temple was added into the wine, and the osmanthus wine was amber in color, mellow and thick in wine quality, with sweet osmanthus fragrance at the top, which was quite distinctive.

its finished product is yellowish green, fresh, mellow, sweet and clean, with pure natural osmanthus fragrance, which makes people feel moved at first taste, happy at second taste and fascinated at third taste, and becomes a famous local Tibetan wine in Guilin.

Extended information:

Osmanthus fragrans and alcohol are the main components in osmanthus wine. The osmanthus fragrans contains aromatic substances, such as γ-decanolide, α-ionone, β-ionone, trans-linalool oxide, cis-linalool oxide, linalool, nonanal, β-phellandrene, nerol, geraniol and dihydro-β-ionone; Flower wax contains hydrocarbons, lauric acid, myristic acid, palmitic acid and stearic acid.

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