1. Line 122, replace “were” with “a

1. Line 122, replace “were” with “are” 2. A description of how solid state fermentation will make the article clearer 3. It is not clear from the article, how the brown water is produced, and how it is tapped off. 4. To give significance of the magnitude of the brown water effect, it is important for the authors to state the amount of HS generated per unit of baijiu produced 5. Line 141-142- “Then the solid fermented grain …… to obtain the steam, which was the original Baijiu” verify the correctness of this statement 6. Line 142. After ageing (what?), blending with what? Please give the full details 7. Section 3, lines 138-145, this content is fit for the methodology section 8. It is not clear from the manuscript, which microorganisms in HS use the nutrients in rice husk for metabolism. Please characterize the HS and identify which microorganisms use the nutrients, otherwise this statement is contestable. 9. Which particular organic acids in HS softens the plant fibres during pretreatment? Please clarify this 10. Line 188, Total acid content of fine quality Baijiu should be higher than 0.4g/l. If too high, it would enhance a pungent smell. How high is too high? Please mention the allowable limits 11. A lot of description of the methodology is produced in the “results and discussion” section.