再议芝麻香型白酒

Discussion on Sesame-flavor Liquor

芝麻香型白酒在我国白酒中与传统白酒酱香型白酒有着密切联系,其工艺有"酱香"影子,品质有不同于其他香型而具有自己的独特之处。芝麻香型白酒在工艺方面有着砖窖泥底、高温堆积、高温入窖等独特之处,再配合发酵过程中复杂的生化反应从而形成了其别具一格的酒体风味。有研究指出,芝麻香型白酒的主体香成分是由吡嗪类化合物配合醇、酯、酸等众多化合物而形成的复合香。芝麻香型白酒具有广阔的市场前景,相信随着社会的发展,其发展亦会越来越好。

Sesame-flavor liquor, among all the liquor flavor types, is closely related to traditional Jiang-flavor liquor. Sesame-flavor liquor is simi- lar to Jiang-flavor liquor in production techniques but it has its unique features including pit made by bricks and pit bottom by mud, high-tempera- ture stacking, and high-temperature pit entry etc. And the complex biochemical reactions in the fermenting process finally produce the distinctive taste of sesame-flavor. Previous study suggested that the main flavoring components of sesame-flavor liquor include pyrazine compounds, esters, alcohols, and acids etc. We believe that with social development, sesame-flavor liquor has broad market prospects.（Tran, by YUE Yang）