Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat , barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor 摘要对西凤酒工艺进行技术改进，采用高温制曲，以大麦、小麦、豌豆为原料踩制新凤型曲，延长窖池发酵周期，使新产酒总酸、总酯明显提高。
2.
The content characteristics and change rules of microco nstituents content of the newly - produced feng - type liquor in different technical period before and after pit entry were revealed and liquor body styles in different special technical periods were studied through liquor tasting and index analysis 摘要对西凤酒圆窖前后各工艺期（立窖、破窖、顶窖、插窖、挑窖）所产新酒从微量成分的含量方面进行了特征分析及口感评定，找出了各特殊期所产白酒的微量成分含量特点、消长规律及酒体风格上的个性特点。
