1. Steady

主要指酿酒工艺条件相对稳定，包括各种配料比，主要入池条件，如入池淀粉、入池水分、入池酸度、入池温度等指标，不可忽高忽，忽大忽小。如因季节、气候等变化，要调整时，也应循序渐进，逐步调整，目的是为使酒醅升温、生酸缓慢，淀粉消耗较完全，如遇出酒大掉排，酒醅酸度出现恶性大循环，也切不可猛退醅，猛增辅料，猛加量水。

It mainly refers to the relatively stable technological conditions of liquor making, including various ingredients ratio, and main pond entry conditions, such as starch, water content, acidity, temperature, etc., which should not be changed from high to low, large or small. If it is necessary to adjust due to seasonal and climatic changes, it should also be adjusted step by step. The purpose is to make the fermented grains warm up and produce acid slowly, and the starch consumption is relatively complete. In case of large discharge of liquor and vicious circulation of fermented grains acidity, it is also not allowed to retreat the bottom fermented grains, increase auxiliary materials and water.

2、准

2. Accurate

生产班长以上的生产管理者，对酿酒工艺条件，如配料比例、酒醅的升温和生酸、流酒等情况要做到心中有数，准确掌握，严格按工艺规程操作。“准”的首要一点是配料准确，其质量关键控制点是粮醅比，不能凭估计、说大概。醅、量水等相关容器少要经过一次准确的计量或称量，对酒醅的升温、生酸、淀粉、糖分、酒精等变化要勤于分析和观察，学会用化验数据指导生产，加强工作责任心。

The production managers above the production team leader shall have a clear idea of the brewing process conditions, such as the proportion of ingredients, the temperature rise of fermented grains, acid production and liquor flow, etc., and operate in strict accordance with the technological procedures. The primary point of "accuracy" is the accuracy of ingredients, and the key point of quality control is the ratio of grains to grains. At least one accurate measurement or weighing should be carried out for the bottom fermented grains and water measuring containers. The temperature rise, acid production, starch, sugar, alcohol and other changes of fermented grains should be analyzed and observed. The production should be guided by the test data and the sense of responsibility should be strengthened.

3、细

3. Fine

主要指细致操作，包括原料、曲料粉碎适宜，配料操作、米查场操作、装甑蒸馏操作、发酵操作和管理等都要细，不可粗制滥造，不可抢时间、赶下班。

It mainly refers to the meticulous operation, including raw materials and koji crushing suitable, ingredient operation, rice inspection field operation, steamer filling and distillation operation, fermentation operation and management, etc. it is not allowed to make crude products in a rough way, or rush to get off work.

4、净

4. Net

酿酒操作要讲究文明生产，清洁卫生，包括原、辅料要清选、清杂、清蒸排杂，不得使用霉变、发热结块的原辅料；曲室、米查场、酿酒设备、用具、发酵容器、贮酒容器等要清扫、清洗，必要时要。凡污水满地、酒糟满场、锅水长期不清理等均为不净。

Wine making operation should pay attention to civilized production, clean and sanitary, including raw materials and auxiliary materials to be cleaned, cleaned and steamed, and no moldy, hot and caked raw and auxiliary materials should be used; Qu room, rice inspection field, wine making equipment, utensils, fermentation containers and wine storage containers should be cleaned and cleaned, and disinfection and sterilization should be carried out when necessary. All sewage, distiller's grains, bottom pot water is not clean for a long time.

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The above is today's small editor to introduce the relevant information about the automatic stubble cooler, you can timely pay attention to our website: http://www.qfrtrq.com Inquiry for more details, we will have more wonderful content for you