通风式高温堆积发酵对乾天芝麻香型白酒风格的影响

Effect of Aerobic Pile Fermentation at High Temperature on the Style of Ssame flavor Qiantian Liquor

将通风式高温堆积发酵工艺运用于芝麻香型白酒生产与传统的高温堆积发酵相比,前者可明显的改善白酒的风格特征,优化原酒酒体的香味成分,进一步提高芝麻香型白酒产品的风格特征。

Compared the aerobic pile fermentation at high temperature with that of traditional one, the former could improve the liquor style obviously, optimize the original liquor fragrant component, and further improve the sesame flavor style of liquor.