脾酒的基本生产流程
    英文回答：
    Basic Production Process of Baijiu.
    Baijiu is a distilled Chinese liquor with a long history and a distinctive flavor. It is typically made from sorghum, but can also be made from other grains such as rice, wheat, or barley. The production process of baijiu is complex and time-consuming, but the basic steps are as follows:
    1. Preparation of the Raw Materials.
    The first step in the production of baijiu is to prepare the raw materials. This includes cleaning and sorting the sorghum, and then grinding it into a coarse powder. The powder is then mixed with water to form a mash.
    2. Fermentation.
    The mash is then fermented with a yeast culture. The fermentation process typically takes about 10 days, and during this time the yeast converts the sugars in the mash into alcohol.
    3. Distillation.
    The fermented mash is then distilled to produce the baijiu. The distillation process is carried out in a still, which is a heated vessel that separates the alcohol from the other components of the mash. The first distillation produces a low-alcohol liquid called "low wine."
    4. Redistillation.
    The low wine is then redistilled to produce the final baijiu. The redistillation process is carried out in a second still, which is heated to a higher temperature than the first still. The second distillation produces a high-alcohol liquid called "high wine."
    5. Aging.
    The high wine is then aged in oak barrels for a period of time. The aging process mellows the flavor of the baijiu and gives it a more complex character.
    6. Blending.
    The aged baijiu is then blended with water to reduce the alcohol content. The blending process is carried out by a master blender, who tastes the baijiu and adjusts the blend to achieve the desired flavor.
    7. Bottling.
    The blended baijiu is then bottled and labeled. The bottles are typically stored in a cool, dark place for a period of time before they are released for sale.
    _____。
    中文回答：
    白酒的基本生产流程。
    白酒是中国的一种蒸馏酒，历史悠久，风味独特。它通常由高粱制成，但也可以由其他谷物（如大米、小麦或大麦）制成。白酒的生产工艺复杂且耗时，但基本步骤如下：
sorting out    1. 原料准备。
    白酒生产的第一步是准备原料。这包括清洗和分拣高粱，然后磨成粗粉。然后将粉末与水混合形成醪糟。
    2. 发酵。
    然后用酵母菌发酵醪糟。发酵过程通常需要10天左右，在此期间，酵母将醪糟中的糖分转化为酒精。
    3. 蒸馏。
    然后将发酵后的醪糟进行蒸馏以生产白酒。蒸馏过程在蒸馏器中进行，蒸馏器是一个加热容器，将酒精与醪糟的其他成分分离。第一次蒸馏产生一种低度酒精度液体，称为“低酒”。
    4. 再蒸馏。
    然后对低酒进行再蒸馏以生产最终的白酒。再蒸馏过程在第二个蒸馏器中进行，温度高于第一个蒸馏器。第二次蒸馏产生了高酒精度的液体，称为“高酒”。
    5. 陈酿。
    然后将高酒在橡木桶中陈酿一段时间。陈酿过程使白酒的风味变得醇厚，并赋予其更复杂的风味特征。
    6. 勾兑。
    然后将陈酿的白酒与水混合以降低酒精含量。勾兑过程由勾兑大师进行，他品尝白酒并调整勾兑比例以达到所需的口味。
    7.装瓶。
    然后将勾兑好的白酒装瓶并贴标。瓶子通常存放在阴凉、黑暗的地方一段时间，然后再发售。