酿造工艺对浓香型白酒乙酸乙酯含量的影响与对策研究

Abstract： Ethyl acetate is a key flavor component in Nongxiangxing Baijiu，and precise control of its content directly impacts product quality and market competitivenessThis article systematically explores the mechanisms by which key brewing steps，such as koji preparation and fermentation， influence ethyl acetate content. Addresing these influencing factors，systematic control strategies are proposed，including precise control of koji-making process parameters and standardized management of mash ingredients.These strategies provide a scientific basis and technical guidance for Nongxiangxing Baijiu manufacturers to achieve consistent improvements in product quality.

Keywords： Nongxiangxing Baijiu; ethyl acetate; brewing technology; quality control

浓香型白酒作为中国白酒的主要香型，占据着重要的市场地位。（剩余4240字）