The processing technique of orange brandy, which made by full-juice fermentation and distillation, were systematically introduced. The product quality standards were discussed.

采用柑桔原料，经全汁发酵、蒸馏等工艺酿制高档柑桔白兰地酒的生产工艺及技术要点，并制定了产品质量标准。

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Its main operating points include the raw materials saccharification and liquid-and-solid fermentation. The final products are good enough to reach the standards.

其主要操作要点：生料糖化、前稀后固发酵，产品完全达到了标准的要求。

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Work volume of 15L, the material, structure and layout of the fermentation system are in full accordance with the fermentation system design, conforming to GMP standards.

述 ：工作体积15L，本发酵系统的材质、结构、布局完全按照发酵系统设计，符合GMP标准。

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