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。
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.
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.
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.
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