浓香型酒和酱香型酒，不仅发酵制酒的工艺各异，而且制曲工艺也不同。由于制曲工艺的不同，因而影响到两大类酒曲中微生物区系的组成。
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven.
主要讲述了浓香型基础酒感官品评的重要性、对评酒的要求、品评技巧以及在品评中应该注意的问题。
Tell the importance of sense organ and judge on strong fragrant basis wine, the requirement on judge wine, skill of judge wine and points for attention in the judgment.
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.
初步探讨了影响低度浓香型白酒的因素，总结了一些低度酒制作的实践经验。
The factors influencing the production of low-alcohol Luzhou-flavor liquor were discussed.
生产试验表明，应用酯化曲能有效地促进窖内发酵体系的生香功能，在保证出酒率的基础上，大幅度地提高浓香型白酒的优质品率。
Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product...
生产试验表明，应用酯化曲能有效地促进窖内发酵体系的生香功能，在保证出酒率的基础上，大幅度地提高浓香型白酒的优质品率。
Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product...
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