Thought of the Development of Production Techniques of Luzhou-flavor Liquor

With the development of liquor-making science technology, various new thoughts and new concepts in different period had both adverse and positive effects on the development of Luzhou-flavor liquor production techniques. Some enterprises made active exploration in production techniques, some just imitated other's achievements, and some insisted on self-development. The following points must be highly valued in the development of Luzhou-flavor liquor production techniques: full and objective understanding of liquor development trend in China; further study of Luzhou-flavor pure-grain liquor production without addition of external flavoring substances; elimination of off-flavor in base liquor; persistence in increasing natural growth quantity of ethyl caproate; proper understanding of the relations of liquor-making and liquor blending to advance better development of liquor-making industry. (Tran. by YUE Yang)