西凤酒

The raw materials proportioning of tradition al Xifeng Daqu was adjusted. An amount of wheat was added into raw materials and the use quantity of pea reduced properly.

调整传统西凤酒大曲的原料比例，加入一定数量的小麦，适当减少豌豆用量。

Analysis the techniques of Xifeng Liquor Cha, Tiao process, especially analysis the amylum consume and vault-pool temperature rise rage in Cha process.

经过对西凤酒插、挑窖生产工艺的总结，主要对插窖阶段糟醅淀粉消耗和窖池升温幅度做了对应分析，并对插窖阶段工艺条件同时进行了分析对比。

In the grand view of Chinese wine in the forest, XiFengJiu fame after mao tai, is listed as our traditional one of four famous.

在洋洋大观的华夏酒林中，西凤酒名气仅次于茅台，被列为我国传统的四大名酒之一。

Changing Views and Developing New Products to Set a New Situation of Xifeng Liquor Sell

转变老观念开发新产品开创西凤酒销售新局面

Improve and create of tradition of Xifeng Liquor

西凤酒的工艺改进和技术创新