芝麻香酒典型风格的形成

Formation of Typical Style of Sesame-flavor Liquor

芝麻香型白酒是位于浓香和酱香之间的一个独立的香型。它没有浓香型白酒生香、产味的基础窖泥,也不具有酱香型酒酿造的大量高温大曲的多轮次复式发酵特点。芝麻香酒与浓香、酱香及浓酱兼香都有明显的区别,其典型风格的形成来源于独特的窖池、原料、糖化发酵剂和工艺。(孙悟)

Different from L-Thou-flavor liquor and Maotai-flavor liquor, sesame-flavor liquor is the liquor of independent flavor type. Without base pit mud （for aroma-producing and taste formation and exclusively possessed by Luzhou-flavor liquor） and the use of the technique of multiple turns complex fermentation of large amount of high temperature Daqu （exclusively applied in the production of Maotai-flavor liquor）, the formation of the typical style of sesame-flavor liquor came from its unique pits, raw materials, sacchrifying ferment and techniques, which resulted in distinct difference between sesame-flavor liquor and other liquor. （Tran. by YUE Yang）