《低度白酒生产技术(第2版)》的第1、2、5、6、8、9章由江苏省酿酒协会会长沈怡方教授编写，第3、4、7、10、11、12章由专家、四川省食研院名优酒研究中心主任李大和高级工程师编写。《低度白酒生产技术(第2版)》在编写过程中参考了内蒙古轻工科学研究所、中国食品发酵工业研究所、四川食品发酵工业研究设计院，以及《酿酒》、《酿酒科技》两刊物上的有关技术资料，得到了江苏省洋河酒厂李大贤厂长及有关同志的支持和帮助，谨此表示感谢。（The 1st, 2nd, 5th, 6th, 8th and 9th chapters of the Low-alcohol Production Technology (2nd Edition) are written and edited by Prof. Shen Yifang, director of Jiangsu Baijiu Making Association; the 3, 4, 7, 10, 11 and 12th chapters are written by Li Dahe, senior engineer and director of Good and Famous Baijiu Research Center at Sichuan Food Fermentation Industry Research and Design Institute. Authors of the book have referred to the technical materials from Inner Mongolia Light Industry Research Institute, China National Research Institute of Food & Fermentation Industries, Sichuan Food Fermentation Industry Research and Design Institute as well as two journals, Baijiu Making and Baijiu Making Technology, and received the help and support from Li Daxian, manager of Jiangsu Yanghe Brewery and other friends and colleagues. I would like to express my gratitude and appreciation to all of them. ）