提高扳倒井芝麻香型白酒风味的关键环节

Key Steps of Improving Liquor Flavor of Sesame Flavor Style Bandongjing

生产优质的芝麻香型白酒,要充分重视含蛋白质原料对白酒香味的贡献;同时,了解酱香型白酒的生产工艺内涵以及不同香型工艺间的融合,对生产优质的芝麻香型白酒有着非常重要的意义。中国白酒生产是开放式多菌种混合发酵,对工艺关键环节的控制显得尤为重要,只有做好关键环节的控制,才能更好的获取到我们需要的酒类代谢产物,促进产品风味和质量的提高。

In order to make good quality of sesame flavor style liquor, the contribution of protein materials to liquor flavor must be recog nized. In the meantime, understanding of Maotai style liquor technology and of the fusion of different style technology is crucial to the good quality of sesame flavor style liquor making. Since the Chinese liquor fermentation uses a mixture of various strains, the control of key tech nical steps is obviously important to obtain the alcoholic metabolites and to facilitate the improvement of flavor and quality.