1. Deal with the water quality of wine making

俗话说：“水是酒的血液”，酿酒师一直非常重视酿酒用水的质量，要求无臭、新鲜、微甜、适口。在化学成分方面，酿造用水需呈微酸性，以利于糖化和发酵；总硬度需适当，以促进酵母生长繁殖；有机质和重金属较少为佳。此外，水中所含的微量矿物质有利于酿酒微生物的生长。

As the saying goes: "water is the blood of wine", winemakers have always attached great importance to the quality of water used for wine making, requiring odorless, fresh, slightly sweet and palatable. In terms of chemical composition, the brewing water should be slightly acidic to facilitate saccharification and fermentation; the total hardness should be appropriate to promote the growth and reproduction of yeast; less organic matter and heavy metals would be better. In addition, the trace minerals in the water are conducive to the growth of wine making microorganisms.

2.选对原料

2. Select the right raw materials

酿酒原料的选择应优先考虑原料中淀粉或糖的含量，这与原料的产量有关。比如酿制糯米酒时，应以糯米为原料，但也有人因为对糯米品种不了解而购买无粘性的糯米，这自然会造成发酵不好、酒味不好、酒精产量低、酒精含量低的现象。

The content of starch or sugar in raw materials should be given priority in the selection of raw materials, which is related to the yield of raw materials. For example, when brewing glutinous rice wine, glutinous rice should be used as raw material, but some people buy non sticky glutinous rice because they don't know the varieties of glutinous rice. This will naturally lead to poor fermentation, bad taste, low alcohol production and low alcohol content.

3.你需要正确的添加酒曲

3. You need to add the right Koji

曲的质量直接影响发酵速度、出酒率和酒的风味。以麦麸和其他谷物为原料，进行酿酒过程中的糖化和酒精发酵。

The quality of koji directly affects the fermentation speed, liquor yield and liquor flavor. Wheat bran and other cereals were used as raw materials for saccharification and alcohol fermentation.

4.酿酒环境干净

4. Clean wine making environment

在酿造过程中，应注意避免混合菌的感染。操作环境是否清洁，酒瓶工作是否到位，操作人员的健康意识等都会影响白酒的发酵质量。除上述酒曲因素外，还与原料的清洁度和环境卫生有关。

In the brewing process, attention should be paid to avoid the infection of mixed bacteria. Whether the operating environment is clean, whether the wine bottle disinfection work is in place, and the health awareness of operators will affect the quality of liquor fermentation. In addition to the above factors, it is also related to the cleanliness of raw materials and environmental hygiene.

5.使用合适的酿酒设备

5. Use appropriate brewing equipment

酿酒用的酿酒设备要用好材料。如果设备的材料不好，酒中可能含有铅。酿造过程基本上由人操作，所以酿造设备必须满足人体的需要和方便。储酒桶优于酒质，需要先放在陶瓷罐中，再分装在陶瓷盆或玻璃瓶中。但要注意空气密度，否则酒很容易挥发。因此，酿制每一滴酒，就要看原料成本是低是高，这样就不会花同样的时间酿制白酒，而不会酿制出令人难忘的味道。

Good materials should be used in brewing equipment. If the material of the equipment is not good, the wine may contain lead. The brewing process is basically operated by people, so the brewing equipment must meet the needs and convenience of human body. Wine storage barrel is better than wine quality, it needs to be put in ceramic pot first, and then packed in ceramic basin or glass bottle. But pay attention to the air density, otherwise the wine is easy to volatilize. Therefore, making each drop of wine depends on whether the cost of raw materials is low or high, so that the same time will not be spent brewing liquor, and the unforgettable taste will not be produced.