酱香型白酒有哪几种品牌（原创图文）
可以概括为“三高”、“三长”和“季节性”“三高”是指高温制曲：优化环境微生物种类，最终形成耐高温的微生物系统，产生香气。在制曲过程中，首先达到趋利避害的效果。高温累积发酵：茅江酒利用天然微生物进行自然发酵，产生香气（这也是口感好的独特特点）。高温蒸馏液：1。更好地分离出茅江酒在蒸馏过程中的第二，精细发酵的有效成分；第二，消除了发酵过程中的副产物或不良物质或低沸点物质，这是茅江酒不饮干不上品的重要原因。”“三长”是指基酒生产周期长、大曲贮存时间长、基酒陈酿时间长“季节性”是指生产技术具有较强的季节性。根据气候特点。[/--]
It can be summarized as "three high", "three long" and "seasonal", and "three high" refers to high temperature koji making: optimizing the types of environmental microorganisms, and finally forming a high temperature resistant microbial system to produce aroma. In the process of making koji, the effect of pursuing advantages and avoiding disadvantages is first achieved. High temperature cumulative fermentation: maojiang wine is fermented by natural microorganisms to produce aroma (which is also a unique feature of good taste). High temperature distilled liquid: 1. Second, the effective components of fine fermentation of maojiang liquor can be better separated; second, the by-products or harmful substances or low boiling point substances in the fermentation process are eliminated, which is an important reason why maojiang liquor can not be top quality without drinking "Three long" refers to the long production cycle of base liquor, long storage time of Daqu, and long aging time of base liquor. "Seasonality" refers to the strong seasonality of production technology. According to the climate characteristics. [/--]