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solid-state fermented alCoholiC beverages
2010c) for the purpose of producing soy sauce aroma have already been
isolated from high- temperature- resistant Moutai daqu and their fer-
mentation and metabolism can further produce flavor substances such
as acetoin and 2, 3, 5, 6-tetramethylpyrazine, furaneol (Huang et al.,
2006; Fan et al., 2007; Zhu and Xu, 2010a,b). is special kind of
fermentation eco- environment of Kweichow Moutai provides it with
the unique, distinctive, and exclusive attributes distinguishing it from
all the other spirits and liquors, and giving it its core competitiveness.
According to the analysis and comparison of microcomponents in
China’s soy sauce aroma spirits (or Kweichow Moutai- flavor liquor),
strong aromatic spir ...