Wine-making is a complex process. Wine-making is not only a skill, but also an art.

　　1、发酵温度液体发酵温度控制在25-28℃较好(20-30℃即可)，夏季温度较高，在发酵过程中一定要时刻注意温度的变化，并采取必要的冷却措施。

　　1. Fermentation temperature liquid fermentation temperature is better controlled at 25-28 C (20-30 C) and higher in summer. In the process of fermentation, we must always pay attention to temperature changes and take necessary cooling measures.

　　2、食品粉做得太细。液体发酵除大米、糯米外，其他谷物都是要粉碎发酵的，有些葡萄酒认为粉末越细，酒曲与淀粉的接触面积越大，这是错误的!颗粒粉太细，容易形成板状，会导致颗粒在发酵过程中形成板状，影响正常发酵过程。正确的方法是把谷物压成芝麻大小的小颗粒。

　　2. Food powder is too fine. In liquid fermentation, except rice and glutinous rice, other grains are crushed and fermented. Some wines think that the finer the powder is, the larger the contact area between starch and koji is. This is wrong! Particle powder is too fine, and it is easy to form plate shape, which will lead to the formation of plate shape in the fermentation process and affect the normal fermentation process. The correct way is to press the grain into small sesame-sized particles.

　　3.混合的要求。要从底部混合，必须搅拌底部颗粒，以满足发酵所需的氧气供应。发酵过程中不完全混合可能导致发酵不完全或上部发酵良好，而底部发酵不良，严重影响葡萄酒的口感和产量。在酿酒实践中，由于发酵不完全(白酒设备直接加热)，在蒸馏过程中经常会遇到糊锅现象，必须加以避免。

　　3. Mixing requirements. To mix from the bottom, the bottom particles must be stirred to meet the oxygen supply required for fermentation. Incomplete mixing during fermentation may lead to incomplete fermentation or good upper fermentation, while poor bottom fermentation seriously affects the taste and yield of wine. In the practice of liquor-making, due to the incomplete fermentation (liquor equipment directly heated), the phenomenon of paste pot is often encountered in the distillation process, which must be avoided.

　　4. 发酵密封。酒曲细菌在大量的有氧条件下生长，将淀粉转化为葡萄糖，同时在无氧条件下将二氧化碳、葡萄糖转化为乙醇。因此，在液体发酵的前5天，发酵谷物每天半密封混合一次，以保证足够的氧气吸收和二氧化碳排放。发酵5天后，将谷物完全密封发酵，否则会使谷物呈酸性。

　　4. Fermentation sealing. Alcohol starter bacteria grow in a large number of aerobic conditions, converting starch into glucose, and converting carbon dioxide and glucose into ethanol under anaerobic conditions. Therefore, in the first five days of liquid fermentation, fermented grains are semi-sealed and mixed once a day to ensure adequate oxygen absorption and carbon dioxide emissions. After 5 days of fermentation, the grains will be completely sealed fermentation, otherwise the grains will be acidic.

　　5. 卫生条件。在酿造和发酵过程中，必须保证发酵车间、发酵仪器以及所有与发酵谷物接触的仪器的清洁。

　　5. Sanitary conditions. In the process of brewing and fermentation, it is necessary to ensure the cleanliness of fermentation workshop, fermentation instruments and all instruments in contact with fermented grain.

　　6. 蒸酒。采用发酵制香，蒸馏提香，一套好的小型白酒酿造设备，对提高液体白酒的口感和风味非常有帮助。

　　6. Steaming wine. Fermentation, distillation, and a good set of small-scale liquor brewing equipment are very helpful to improve the taste and flavor of liquid liquor.

　　在收酒的过程中，一定要控制好火候，做好夹酒工作，看酒的质量，分段存放。

　　In the process of wine collection, we must control the temperature well, do a good job of wine clamping, see the quality of wine, storage in segments.

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