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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緩火蒸餾，量質(zhì)摘酒：生香靠發(fā)酵，提香靠蒸餾。加強(qiáng)上甑操作人員的基本功，確保做到松、輕、勻、不壓汽，不打炮，中汽裝甑，緩汽餾酒，掐頭去尾，量質(zhì)摘酒。而白酒蒸餾體系雜亂，酒醅中的顆粒物質(zhì)較多，而且它們多是沸點(diǎn)高，難蒸餾，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，不均勻，濃度低，香味物質(zhì)跟不上酒精上升的速度，蒸不出來，酒質(zhì)就差，也給量質(zhì)摘酒造成困難；相反，緩火蒸餾，酒精緩緩均勻上升，濃度高，充分溶解大部分香味物質(zhì)，一同蒸餾拖帶基酒中。

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.

對于釀酒設(shè)備來說，因?yàn)椴煌瑫r(shí)節(jié)的氣候環(huán)境特征，認(rèn)真執(zhí)行入窖工藝要求，辨明渣次，準(zhǔn)確控制入窖參數(shù)。堅(jiān)持低溫入窖，保證前期緩慢發(fā)酵，中期挺得住，后期溫度緩慢下降，這樣才能有利于生香物質(zhì)的生成和積累。加強(qiáng)發(fā)酵管理，做好升溫記載，及時(shí)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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