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本书以微生物、制曲、酿酒工艺和清洁生产作为重点，对过去笔者出版的专著中论述的"白酒勾兑"、"新型白酒生产"、"各种香型酒生产工艺"等，不再重复。本书内容充实、文字简练、通俗易懂、实用性强。（This book focuses on microorganism, jiuqu making, baijiu making techniques and clean production, and excludes aspects of "blending of baijiu", "production of new types of baijiu", and "producing techniques of baijiu of different fragrances", etc., which the author has already discussed in previous monographs. The book features rich content, concise language, accessibility and practicality. ）
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