In the process of wine making, we should pay attention to avoid the infection of miscellaneous bacteria. Whether the operating environment is clean, whether the sterilization work is in place, and the health awareness of the operators will affect the quality of wine fermentation. In addition to the factors of koji, it is also related to the cleanliness of raw materials and environmental hygiene.

酒曲好坏会直接影响发酵率、出酒率及酒品风味。以麸皮等谷物为原料，经拌曲接菌培养后，用于酿酒中糖化及酒精发酵过程的混合物。酿酒用的器具要材质精良。设备材质如不精良，酿出的酒很可能会含铅。酿酒过程基本上都是人在操作，所以酿酒设备用具须符合人体的需要与方便性

The quality of koji will directly affect the fermentation rate, liquor yield and liquor flavor. Wheat bran and other cereals were used as raw materials for saccharification and alcohol fermentation in liquor making. Wine making utensils should be made of fine materials. If the equipment material is not good, the wine may contain lead. Wine making process is basically operated by people, so wine making equipment must meet the needs and convenience of human body

拌酒曲的温度没控制好是初学者常有的问题，往往有酿酒师傅说，要等到饭摊凉后才可布菌。结果常因温度不够，酒曲菌生长力不足，初期竞争不过杂菌，导致杂菌长出，影响酒曲的风味及糖化能力，自然影响出酒率及质量。

It is a common problem for beginners that the temperature of mixed starter is not well controlled. Some wine makers often say that they should wait until the rice stand is cool before they can spread the bacteria. Results due to the insufficient temperature, the growth ability of distiller's yeast was insufficient, and the competition of miscellaneous bacteria was not enough at the initial stage, which led to the growth of miscellaneous bacteria, affected the flavor and saccharification ability of distiller's yeast, and naturally affected the liquor yield and quality.

储酒桶以酒质为优，需应用陶瓷罐来储存，分装时再用陶瓷盆或玻璃瓶来装。但是要注意气密度，否则酒容易挥发。酿酒过程的温度控制要适宜。不管是发酵过程还是煮酒的火候都要注意。发酵过程的温度、温度控制及后期发酵的管理都会影响酒质。

The quality of wine is the best in the wine barrel, which needs to be stored in ceramic cans, and then packed in ceramic pots or glass bottles. But pay attention to the gas density, otherwise the wine is easy to volatilize. The temperature control of wine making process should be appropriate. Pay attention to both the fermentation process and the cooking temperature. The temperature of fermentation process, temperature control and management of late fermentation will affect the quality of wine.