After the liqueur is degraded, turbidity usually occurs. Removing turbidity and maintaining aroma style is a contradiction in the production of low-alcohol liquor. Therefore, under the premise of maintaining the flavor of the wine as much as possible, the precipitated substances in the low-grade liquor should be removed, or the potential precipitated substances in the low-grade liquor should be removed to avoid precipitation, making the liquor clear and transparent. The problem that must be solved.