It is the basis and origin of Maotai flavor, therefore there is technology of large amount of koji addition in Maotai flavor type liquor making.
因为它是产生酱香的基础，是酱香的来源，也因此才有酱香型酒的大用曲量工艺。
Studied on the differences of microflora and quantity in different environment, different parts of the new and old koji-making workshops of Hengshui Laobaigan Liquor-making Co.
研究了衡水老白干酒业股份有限公司新老制曲车间不同环境场地微生物的种类和数量差异。
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项，提出生料酒是一种很好的基础酒，可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项，提出生料酒是一种很好的基础酒，可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。
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