己酸菌和窖泥与浓香型白酒关系密切，在一定程度上说，是它们在决定着浓香型白酒的质量及风格。
The relations of caproate bacteria and pit mud and Luzhou-flavour liquor is very close, to a certain degree, they decide the quality and flavour of Luzhou-flavour liquor.
针对浓香型白酒生产中出现的波动，提出了均衡生产的新概念。
The new concept of balance production is put forward in view of the fluctuation in Luzhou-flavour liquor production.
研究了重铬酸钾比色法检测浓香型白酒发酵糟醅中残余酒精含量的最佳测定条件。
This paper discussed the optimal conditions for the determination of residual alcohol in the fermented mash for Chinese highly-flavored liquor, using potassium bichromate colorimetry.
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