酱香型白酒

The importance and effect of the piling fermentation in the production of Maotai-flavour liquor was discussed.

论述了酱香型白酒生产工艺中的堆积发酵的重要性及其作用。

Construction in 1988, is a production of high, medium and low-grade type of Luzhou-and Maotai liquor business.

于1988年建厂，是一家生产高、中、低档浓香型和酱香型白酒的企业。

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.

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。

Furan compounds with furfural in are more prominent, is one of the ingredients of the characteristics of maotai-flavor liquor.

呋喃化合物中以呋喃甲醛较为突出，是酱香型白酒的特征成分之一。

The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far.

迄今为止，普遍认为酱香型白酒中种类众多、含量很高的吡嗪类化合物是通过美拉德反应途径产生的。