川法小曲白酒生产技术(二)

不同原料川法小曲白酒的生产工艺和技术得到较快的发展，其生产工艺、技术和设备与其他酒种存在一定的区别。川法小曲白酒香味成分中的酸类、醇类、酯类、醛类及高沸点成分的种类和含量，酒的风格和风味特点均与其他香型酒有明显差异。因其历史悠久，产量大、分布广、市场声誉高，有完整的工艺体系，香味成分有自身的量比关系，有独立的风格，被业内归属于小曲清香型酒。

Production Techniques of Sichuan-type Xiaoqu Liquor( Ⅱ )

Though rapid development of the production techniques of Sichuan-type Xiaoqu liquor by different raw materials had been achieved, there was still some difference in the techniques and equipments between Sichuan-type Xiaoqu liquor and other liquor types. Besides, there was marked difference in acids, esters, ethanol, aldehyde, high boiling point compositions varieties and contents, liquor style, and liquor characteristics between Sichuan-type Xiaoqu liquor and other liquor types. Sichuan-type Xiaoqu liquor was classed with Xiaoqu Fen-flavor liquor for its characteristics such as long history, high yield, wide distribution, high market reputation, integral technical system, unique proportioning relations among flavoring components, and individualized liquor style.