The flavours of nut, fruits, pea, sesame, peanut and pepper in liquor could intensify the characteristic flavor of Jiugui liquor.
可赋予酒体坚果、水果、豌豆、芝麻、花生、胡椒等香味，突出酒鬼酒的特征香味。
The unique production techniques of Jiugui Daqu is one of the main factors for the formation of strongly fragrant of Jiugui liquor.
其独特的大曲生产工艺，是馥郁香型风格形成的主要因素之一。
The oil droplet occurred in the production of heavy-flavor Jiugui low-alcohol liquor was defined as "Quanxizhu" and its compositions were analyzed.
根据在馥郁香型低度酒鬼酒生产中出现的特殊油珠现象，将该油珠定义为“全息珠”，并对“全息珠”成分进行分析。
The main reasons of its formation might be related to the unique production techniques of Jiugui liquor and the particular trace flavoring compositions in Jiugui liquor.
产生该特殊油珠现象的原因主要与馥郁香型酒鬼酒独特的生产工艺和馥郁香型酒鬼酒独有的微量香味成分有关。
The main reasons of its formation might be related to the unique production techniques of Jiugui liquor and the particular trace flavoring compositions in Jiugui liquor.
产生该特殊油珠现象的原因主要与馥郁香型酒鬼酒独特的生产工艺和馥郁香型酒鬼酒独有的微量香味成分有关。
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