本书介绍了白酒发展的历史知识，对浓、清、酱等香型白酒的工艺特点做了较深入的叙述，对发展的其他的香型工艺也做了精明评述，对当前白酒发展的单粮和多粮酿造工艺，提高优质品率，以及白酒后加工技术等有较为全面的论述。该书还特别收集了与企业发展有关的诸多质量体系认证，中国驰名商标、国家标准解读，酒政发展等企业质量管理等需要的知识。 （This book introduces the historical development of liquor and gives in-depth description of the process characteristics of Luzhou-flavor liquor, Fen-flavor liquor and Moutai-flavor liquor as well as a concise narration of the processes of other types of liquor. It comprehensively expounds the current brewing processes with only one or several kinds of grains, how to improve the proportion of quality goods as well as post-liquor processing technology. It also specially collects a number of quality system certificates related with enterprise development, well-known trademarks in China, interpretation of national standards, development of policies on liquor and other knowledge on enterprise quality management.）