What are the changes in the production technology standards of common traditional fermented foods?

Yellow rice wine is fermented in a metal fermentor. In the mid-20th century, the state organized forces to scientifically summarize the production technology of Shaoxing wine. Yellow rice wine has been fermented in metal fermentor since 1960s. Now there are 30 cubic meters of fermenters. And build a large-scale factory with an annual output of 10000 tons of yellow rice wine. Because there is a great difference between large pot fermentation and traditional pottery jar fermentation, a series of improvements have been made in fermentation technology. The traditional post-fermentation is to pour fermented grains into a small jar, but now it has developed into a large post-fermentation tank, and the post-fermentation is low temperature treatment. Carbon steel coating technology is also widely used in large storage tanks.