芝麻香型白酒

尽早在芝麻香型白酒健康因子方面的研究有所突破。

Besides , we should make a breakthrough early in the research on health factors in 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。

Different from Luzhou-flavor liquor and Maotai-flavor liquor , sesame-flavor liquor is the liquor of independent flavor type .

芝麻香型白酒的发展

Development of Sesame - flavor Liquor

鲁酒整体上可分为浓香型粮食白酒、芝麻香型白酒和大众白酒。

As a whole , Shandong liquors could be divided into Luzhou-flavor grain liquors , sesame-flavor liquors and popular liquors .

宏观经济环境的良好发展将促进芝麻香型白酒新一轮的发展，为满足消费者的需要和白酒业的振兴做出更大的贡献。

Nowadays , the favorable economical environments would undoubtedly advance rapid development of sesame-flavor liquor to meet consumer 's requirements and to revive liquor-making industry .

该文结合芝麻香型白酒的生产实践，阐述了芝麻香型白酒的生产工艺、工艺技术特点、香味成分特点和风味特征。

Combined with production practice , the production process , technical characteristics , flavor components and flavor characteristics of sesame-flavor liquor were introduced to peers for references .

因此要生产优质的芝麻香型白酒，需要控制合理的加曲量，掌握其发酵机理，并进行发酵条件的优化。

Therefore , to produce high-quality sesame flavor Liquor need to control the reasonable amount of Daqu and the fermentation mechanism , optimizing the fermentation conditions is also important .

芝麻香型白酒酿造工艺与酱香型酿造工艺相近，都要经过堆积这一工艺，但是发酵条件及添加的菌种却有差别。

Sesame flavor liquor-making process is similar to Mao-tai brewing process , all need to go through the process of accumulation , but the fermentation conditions and the strains added are different , and in the fermentation process bacteria play a decisive role .