The techniques used in soft-thick Luzhou liquor production, which include the enrichment of microbial in manmade cellar mud, koji making technology, piling, fermentation and distil improvement, are described.

• 摘要绵柔丰满浓香型白酒生产中应重视如下四方面的技术措施：人工窖泥培养微生物区系的完善性、大曲培制工艺中增加蛋白源和提高蛋白酶活力、堆积发酵在生产中的应用及蒸馏设备的改进。