The most well-liked traditional alcoholic drink on the Chinese island of Hainan is Chinese shanlan rice wine. When making Chinese rice wine, sticky rice is preferable. A variety of sticky rice called Shanlan grows in the Wuzhi mountain region. The primary ingredient in making wine without further distillation is rice. Freshly brewed Shanlan rice wine produces copious amounts of alcohol and CO2, has a mellow flavor, and has a sweet, pleasing sensory profile. Shanlan rice wine has a high quantity of residual sugar, which is not always completely transformed into ethanol. Wine will taste better when the sugar and alcohol content is balanced properly. Rice wine is first pasteurized and then put into sterile glass bottles in order to eliminate all the organisms in rice wine, such as Chinese yellow rice wine, before using heat treatment to end fermentation. The majority of traditional methods for processing rice wine attempt to reduce or inactivate microbial populations, which can be done by using heat transfer mechanisms such water, steam, electricity, and microwaves. However, compared to untreated samples, heat treatment increased polyphenol oxidase activity and protein stability. Additionally, pasteurization of the rice wine quickly results in the formation of o-flavors. The detrimental effects of heat on scent and flavor can be greatly reduced using non-thermal approaches. Yeast fermentation can be slowed down and the growth of spoiling organisms can be prevented by low temperature preservation. Fresh Shanlan rice wine must be kept in a sealed bottle at a temperature of less than 7°C to prevent it from tasting more strongly bitter, alcoholic, and acidic. Traditional rice wine has a shorter shelf life than other alcoholic drinks in the market. Newly produced rice wine without thermal treatment has an unpleasant aftertaste after only one day at 25°C, especially in the summer. Failure in an industry process rice wine would have a bitter flavor as a result of pasteurization, storage, or over fermentation. As a result, preserving rice wine at low temperatures is thought to be a common practice. However, freshly made Shanlan rice wine under atmospheric pressure maintained the fermentation process at a low temperature until all of the wine's residual sugar had been consumed. In reality, numerous industries of liquid food processing have used new preservation techniques such High Hydrostatic Pressure (HHP). One of the earliest HHP-treated commercial items to hit the Japanese market was rice wine.