Foreword of liquor brewing and new technology of liquor.

In recent years, the technology of liquor brewing and new liquor blending has developed very rapidly, and the liquor-making industry has appeared in front of people with a brand-new look. With the application of new technology and the gradual improvement of analytical methods, people have a new understanding of liquor. Traditional technology continues to be used and new ideas are gradually accepted by people. It took a long time for liquor blending to be recognized by people. The wide application of new strains in liquor industry changed the traditional liquor blending method and blended alcohol blending into liquor production. Alcohol blending is a new technology developed after low alcohol content of liquor advocated in recent years. At present, liquor brewing technology is changing with each passing day. From the perspective of the national liquor industry, new products in the liquor industry emerge one after another. The traditional famous brand liquor factory has already felt great pressure. The phenomenon of "Chuanji Liquor is widely circulated" in liquor industry gives people a kind of enlightenment, and the fermented liquor in the future may be completely transformed into new synthetic liquor. People can use "spice wine" and fermented wine as wine bases, mix with high-quality edible alcohol, and blend liquor at will, so as to make the flavor of liquor bloom and break the boundaries of traditional style. With the improvement of people's living standards and social progress, people's requirements for liquor are no longer the pursuit of spicy taste, but higher requirements for liquor taste, paying attention to taste and new requirements for liquor nutrition. Therefore, it is very important to improve liquor blending technology and new brewing technology. Blending technology is a new technology developed in recent years, which is intense and stable, and it is also a new subject that winery technicians should master. With China's entry into w 1 10, the liquor industry will also participate in economic globalization competition. How to face the impact of the world wine industry and push China liquor to the world at the same time is an urgent problem to be solved. It is difficult to achieve it only by relying on traditional production technology. It is necessary to apply new technology in the production of traditional liquor in China and combine modern high-tech means to produce high-quality China liquor, which occupies a place among the world's liquor powers. On the basis of studying traditional techniques, this book discusses liquor techniques with modern techniques, aiming at understanding China traditional liquor with new ideas. This book mainly introduces the brewing and blending methods of liquor, from theory to practice, from traditional fermentation technology to modern liquor new technology, and introduces the use of liquor flavors and fragrances in detail for the reference of technicians engaged in liquor industry. In the process of writing, we pay special attention to the principles of simplicity, popularity and practicality, and strive to make the theory simple and profound. This book can be used as a teaching book for food fermentation major in colleges and universities and a reference book for related majors. Liquor blending is a new technology, and it is inevitable that there will be mistakes in the compilation process. Please criticize and correct me. Ma Rongshan was born in Shenyang in March 2005. 19。