一、酒类生产的基本特点 酒的种类繁多,按酿酒生产过程、工艺操作分为发酵酒、配制酒和蒸馏酒三类。 发酵酒是在生产工艺过程中不经蒸馏而成最终产品、如黄酒、葡萄酒、果酒和啤酒等;配制酒是用蒸馏酒或发酵酒为基础、人工配入甜味辅料、香料、色素或浸泡药材、果皮、果实等而成的最终产品。发酵酒和配制酒度数低,一般含乙醇8—18％。 First, the basic characteristics of alcohol production A wide range of wine, wine production process, process operation is divided into fermented wine, wine and distilled spirits three categories. Fermented wine is the final product without distillation in the production process, such as rice wine, wine, fruit wine and beer; wine preparation is based on distilled spirits or fermented wine, artificial ingredients into the sweet excipients, spices, coloring or soaking Medicine, peel, fruit, etc. into the final product. Fermented wine and wine preparation degree is low, generally with ethanol 8-18%.