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第四個(gè)低度白酒釀造技術(shù)在不斷的進(jìn)步和發(fā)展。Low-alcohol liquor 40 years of development, from solving the problem of muddy lake is weak to the research question, mainly solve the wine degree of turbidity, to reduce the turbidity of technology innovation, frozen, adsorption, starch grains, and so on, the chaos problem he good solution, but investment to improve base liquor quality, etc. Also got very good effect, muddy after light problem solving stability and improve quality to become the long-term content of low-alcohol liquor, how to stabilize the quality of low-alcohol liquor, how to improve the quality of low-alcohol liquor, in 2007, ten years ago low-alcohol liquor peak BBS, I published a paper, entitled Chinese liquor in low-alcohol liquor research plan, put forward some viewpoint, through the sales and the relationship between the proportion of rebalancing, create high and low taste bland low-alcohol liquor aroma and taste, must be of low-alcohol liquor aroma and absolute content and the ratio between, in the case of luzhou-flor liquor, emphasizes the significance of absolute content, perhaps do not conform to the requirements of the quality of low-alcohol liquor quality, but it is a pity that our standards of luzhou-flor liquor perhaps quality low-alcohol liquor plays up an obstacle, but we just made a request, the low-alcohol liquor standards play a promote the healthy development of low-alcohol liquor half an hour, is the root of low-alcohol liquor pure wine, pure low-alcohol liquor brewed to fusion, base liquor storage after a year and then to the blending of low-alcohol liquor, then pure wine can only be one year, so the high quality low-alcohol liquor will need at least two years of pure wine, its quality is stable, more recent stus he found that more than two years after effect.我們的一些優(yōu)質(zhì)低度白酒也證明,近,特別是對(duì)于一些長(zhǎng)期儲(chǔ)存的優(yōu)質(zhì)低度白酒,超過(guò)10年,有20多年,現(xiàn)在味道的香味依然優(yōu)雅,長(zhǎng)光滑的味道,回味悠長(zhǎng),我們的一些白酒低度白酒企業(yè)有新的突破,專門(mén)為低度白酒生產(chǎn)基地,與老窖,低度白酒優(yōu)雅的香味,酒精和的味道,由低度白酒的高。像洋河,五糧液公司,與生產(chǎn)低度白酒的光澤程度,或低度白酒技術(shù)光澤,也許在將來(lái)需要嘗試新事物和,對(duì)低度白酒從那一刻開(kāi)始,原材料為低度白酒獨(dú)特的設(shè)計(jì)技術(shù)和技術(shù),的我告訴與會(huì)的專家有更多的成就,值得期待更多的技術(shù)創(chuàng)新。第三,趙,李互補(bǔ)組合,戰(zhàn)略制定和戰(zhàn)略實(shí)施的有效性。蘇酒快速?gòu)?fù)蘇不得不說(shuō),蘇酒板出現(xiàn)組合有很大的關(guān)系。洋河楊Tingdong結(jié)合張深藍(lán),shuanggou趙Fengqi和李豐韻組合兩個(gè)的迅速崛起真的起到了決定性的作用,這一事實(shí)表明,企業(yè)家是企業(yè)發(fā)展戰(zhàn)略的決定性因素。