1、穩
1. Steady
主要指釀酒工藝條件相對穩定，包括各種配料比，主要入池條件，如入池淀粉、入池水分、入池酸度、入池溫度等指標，不可忽高忽，忽大忽小。如因季節、氣候等變化，要調整時，也應循序漸進，逐步調整，目的是為使酒醅升溫、生酸緩慢，淀粉消耗較完全，如遇出酒大掉排，酒醅酸度出現惡性大循環，也切不可猛退醅，猛增輔料，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、準
2. Accurate
生產班長以上的生產管理者，對釀酒工藝條件，如配料比例、酒醅的升溫和生酸、流酒等情況要做到心中有數，準確掌握，嚴格按工藝規程操作。“準”的首要一點是配料準確，其質量關鍵控制點是糧醅比，不能憑估計、說大概。醅、量水等相關容器少要經過一次準確的計量或稱量，對酒醅的升溫、生酸、淀粉、糖分、酒精等變化要勤于分析和觀察，學會用化驗數據指導生產，加強工作責任心。
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、細
3. Fine
主要指細致操作，包括原料、曲料粉碎適宜，配料操作、米查場操作、裝甑蒸餾操作、發酵操作和管理等都要細，不可粗制濫造，不可搶時間、趕下班。
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、凈
4. Net
釀酒操作要講究文明生產，清潔衛生，包括原、輔料要清選、清雜、清蒸排雜，不得使用霉變、發熱結塊的原輔料；曲室、米查場、釀酒設備、用具、發酵容器、貯酒容器等要清掃、清洗，必要時要。凡污水滿地、酒糟滿場、鍋水長期不清理等均為不凈。
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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自動售酒機 2024-07-25 
