The key techniques in the production of quality low - alcohol liquor are as follows : 1 . proper control of base liquor quality and the production techniques ; 2 . the treatment of gloss lost and turbidity in reducing alcohol content of high - alcoholicity liquor ; 3 . blending and flavoring 生产高质量的低度白酒的生产技术关键是：基酒质量与生产工艺的控制；高度酒降度产生的失光、浑浊处理；匀兑和调味。
2.
Liquor - making enterprises should attach great importance to liquor quality according to such liquor consumption custom change by the following approaches : inheritance and further development of traditional liquor production techniques with the combination of modem scientific techniques ; pursuit of liquor style individualization , liquor flavor compounding , liquor alcoholicity serialization , and liquor price gradation to meet consumers ' requirements 保持和发扬传统工艺，结合应用现代科学技术，追求白酒风格的个性化，香味的复合化，酒度的系列化，价格的层次化，以满足消费者常品常新的需求变化。
3.
The long - term domestication of liquor - making microbes under the unique liquor - making environment of maotai liquor ( high temperature starter - making , high temperature stacking fermentation , and high temperature anaerobic fermentation etc . ) and the succession of microbial groups through heredity , mutation , growth and derivation etc . had accumulated abundant high temperature resistant , high acid resistant and high alcoholicity resistant extreme microbes 摘要茅台酒独特的极端高温制曲、高温堆积发酵、高温厌氧发酵等酿酒环境长期对酿酒微生物进行驯化，各种微生物经过遗传、变异、消长和衍化等微生物群落的演替，促成了酿酒微生态环境中丰富的耐高温、耐高酸和耐高酒度等极端微生物的富集。
