豉香型米酒是以大米为原料，采用大酒饼作为糖化发酵剂，边糖化、边发酵的生产工艺。大酒饼在制作过程中培养出大量适合酿酒的微生物菌群，大米淀粉质原料在这些微生物的作用下酿制而成豉香型米酒。酒饼中微生物菌群中各种菌种分别起代谢作用，由根霉产生的酶对淀粉质原料进行糖化；由酵母菌利用糖化分解的糖生成酒精；由乳酸菌利用糖源生成有效成分——乳酸，醋酸菌利用碳源生成有效成分——醋酸，在酵母酯化作用下生成乳酸乙酯和乙酸乙酯，从而赋予白酒特有呈香呈味物质。%Soybean-lfavor liquor is produced with rice, using caky starter as saccharifying-fermenting starter, with the process of saccharifying and fermenting simultaneously. A large quantity of microflora is produced during productive process of caky starter , which is suitable for fermentation. Starchiness in rice is used by microlfora as raw material to produce soybean-lfavor liquor. Various kinds of strains of microlfora in caky starter result in various metabolism effects, respectively. Enzymes produced byrhizopussaccharify starchiness; saccharomycetes use saccharides to produce alcohol; lactobacillus use carbohydrate sources to generate the effective component lactic acids; acetic bacteria use carbon source to generate the effective component acetic acid. Withsaccharomycetes esteriifcation , ethyl lactate and ethyl acetate are produced to contribute lfavoring and tasting functions to the liquor.
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