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①省油：蒸制設備的生產打破了傳統蒸制工藝的蒸制特點。減少了燃料的使用，提高了酒的產量，提高了酒體的品質。雙邊發酵在白酒發酵過程中，糖化和發酵同時進行。酒生產采用“低溫入窖慢發酵”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連續糧發酵：采用連續糧發酵的優點： 1、調整坑的淀粉和酸度，有利于發酵；2、酒糟經過長期反復發酵，積累了大量微生物營養和香氣產生的必備物質，有利于白酒的品質。改進。3、淀粉在反復發酵過程中得到充分利用，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蒸餾桶蒸餾：因為固態發酵蒸餾是將發酵過的酒糟放入傳統的蒸餾桶中，所以蒸出來的酒質量更好。這種蒸餾法不僅是酒精的濃縮分離過程，也是香氣的提取過程。以及重組的過程。

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多菌種發酵：一般來說，固態發酵酒的生產在整個生產過程中是一個開放的操作。除了原料蒸煮過程中的作用外，空氣、水、坑、場地等通道可以將大量多樣的微生物帶入醅溫中，與曲中的有益微生物配合，產生濃郁的風味物質。

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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