Changes of high temperature accumulation of maotai-flavor liquor.

High-temperature accumulation is one of the main characteristics of Maotai-flavor liquor, and its main purpose should be to thicken the aroma, darken the beige color, and make the stack white. The fermented grains inside have a fruity aroma, indicating that ethyl acetate is produced. The proportion of fermented grains is related to the process of adding koji to measure the roots, as well as to the quality and season of koji. Generally, high-temperature Daqu and aroma-producing Daqu are added at the same time, and 100kg grain powder is added.