①省油：蒸制设备的生产打破了传统蒸制工艺的蒸制特点。减少了燃料的使用，提高了酒的产量，提高了酒体的品质。双边发酵在白酒发酵过程中，糖化和发酵同时进行。酒生产采用“低温入窖慢发酵”的操作流程。

① Fuel saving: The production of steaming equipment breaks the steaming characteristics of traditional steaming processes. Reduced fuel usage, increased wine production, and improved wine quality. In the process of Baijiu fermentation, saccharification and fermentation are carried out simultaneously. The production of wine adopts the operation process of "low-temperature fermentation in the cellar".

②连续粮发酵：采用连续粮发酵的优点： 1、调整坑的淀粉和酸度，有利于发酵；2、酒糟经过长期反复发酵，积累了大量微生物营养和香气产生的必备物质，有利于白酒的品质。改进。3、淀粉在反复发酵过程中得到充分利用，有利于提高出酒率。

② Continuous grain fermentation: The advantages of using continuous grain fermentation include: 1. Adjusting the starch and acidity of the pit, which is beneficial for fermentation; 2. After long-term repeated fermentation, distiller's grains have accumulated a large number of essential substances for microbial nutrition and aroma production, which is conducive to the quality of Baijiu. Improvement. 3. Starch is fully utilized during the repeated fermentation process, which is beneficial for improving the alcohol yield.

③蒸馏桶蒸馏：因为固态发酵蒸馏是将发酵过的酒糟放入传统的蒸馏桶中，所以蒸出来的酒质量更好。这种蒸馏法不仅是酒精的浓缩分离过程，也是香气的提取过程。以及重组的过程。

③ Distillation barrel distillation: Because solid-state fermentation distillation places fermented lees into traditional distillation barrels, the quality of the distilled wine is better. This distillation method is not only the concentration and separation process of alcohol, but also the extraction process of aroma. And the process of restructuring.

④多菌种发酵：一般来说，固态发酵酒的生产在整个生产过程中是一个开放的操作。除了原料蒸煮过程中的作用外，空气、水、坑、场地等通道可以将大量多样的微生物带入醅温中，与曲中的有益微生物配合，产生浓郁的风味物质。

④ Multi strain fermentation: Generally speaking, the production of solid-state fermented wine is an open operation throughout the entire production process. In addition to the bactericidal effect during the cooking process of raw materials, channels such as air, water, pits, and fields can bring a large number of diverse microorganisms into the mash temperature, and cooperate with beneficial microorganisms in the koji to produce rich flavor substances.

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