求翻译：老酒汗酿制技艺主要体现于：制曲、落缸和煎酒及原材料的选择运用上，过去的“老司头”（师傅）在选择酿酒原料、制曲、酿酒都要按照节气时令。老酒汗酿制过程中制曲、落缸和煎酒全凭各“老司头”的经验，眼看、鼻嗅、嘴尝、齿咬、耳闻、手捏等进行质量把关；以人的体温和沸水作为温度参照。老酒汗的酿造技艺由“老司头”亲自物色徒弟，口授身教，代代相传，密不外宣。是什么意思？

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The old wine perspiration fermenting technique mainly manifests in: The system tune, falls the cylinder and fries the liquor and in raw material choice utilization, the past “the Lao Si head” (skilled worker) brewed alcohol raw material in the choice, the system tune, brews alcohol all wants to defe

Rice wine brewing skills were reflected mainly in Khan: Koji, and cylinder and fried wine and on the choice of raw materials used, in the past, "old Division Head" (master) in the choice of wine raw material, Koji, brewing as sunny season. Koji in rice wine brewing process Khan, falls cylinder and f

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