① Accurate ingredients, strict operation: technical personnel according to different seasons for the wine workshop to develop a scientific and reasonable proportion of raw and auxiliary materials, and as a supervisor. The staff of liquor making operation should strictly execute according to the share of process utilization, accurately match the ratio, and do not change the ratio of fermented grains for the sake of one-sided pursuit of liquor yield. Especially to ensure the concentration of starch into the cellar can increase the mellow and fullness of the wine.

②缓火蒸馏，量质摘酒：生香靠发酵，提香靠蒸馏。加强上甑操作人员的基本功，确保做到松、轻、匀、不压汽，不打炮，中汽装甑，缓汽馏酒，掐头去尾，量质摘酒。而白酒蒸馏体系杂乱，酒醅中的颗粒物质较多，而且它们多是沸点高，难蒸馏，易溶于高度酒精。

② Slow fire distillation, quantity and quality of wine: aroma by fermentation, aroma by distillation. Strengthen the basic skills of steamer operators to ensure that the steamer is loose, light, uniform, without steam pressure, without blasting, steamer is loaded by Zhongqi, liquor is distilled slowly, and liquor is picked by quantity and quality. The Baijiu distilling system is chaotic, and there are more granular matters in fermented grains, and they are mostly boiling point, hard to distillation and easily soluble in high alcohol.

③假如蒸汽上升速度太快，酒醅中的酒精上升速度加速，不均匀，浓度低，香味物质跟不上酒精上升的速度，蒸不出来，酒质就差，也给量质摘酒造成困难；相反，缓火蒸馏，酒精缓缓均匀上升，浓度高，充分溶解大部分香味物质，一同蒸馏拖带基酒中。

③ If the rising speed of steam is too fast, the rising speed of alcohol in fermented grains is accelerated, uneven and low in concentration, and the flavoring substances can not keep up with the rising speed of alcohol. If they can not be steamed out, the quality of wine is poor, which also makes it difficult to pick up the wine. On the contrary, slow fire distillation can make the alcohol rise slowly and evenly, with high concentration, fully dissolve most of the flavoring substances, and distill them together to the base wine.

对于酿酒设备来说，因为不同时节的气候环境特征，认真执行入窖工艺要求，辨明渣次，准确控制入窖参数。坚持低温入窖，保证前期缓慢发酵，中期挺得住，后期温度缓慢下降，这样才能有利于生香物质的生成和积累。加强发酵管理，做好升温记载，及时跟窖。

For wine making equipment, due to the climate and environmental characteristics in different seasons, the requirements of cellar entry process should be seriously implemented, the slag times should be identified, and the cellar entry parameters should be accurately controlled. Insist on the low temperature into the cellar, ensure that the early stage of slow fermentation, medium-term stand, late temperature slow decline, so as to be conducive to the generation and accumulation of aroma substances. Strengthen the fermentation management, record the temperature rise, and follow the cellar in time.

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