Mainly include bacteria, molds, yeasts and a small amount of actinomycetes.

According to relevant query information, during the fermentation process of Maotai-flavor liquor, high-temperature-resistant microorganisms mainly include bacteria, molds, yeasts and a small amount of actinomycetes.

Maotai-flavor liquor is mainly sauce-flavored, with a slight burnt aroma. The aroma is delicate, complex, smooth and contains no prominent glutinous liquid. The ester aroma is soft and elegant, harmonious, with ester first and then sauce. The sauce-flavor is long and lingering in the cup. The aroma remains unchanged for a long time, and the aroma remains long-lasting in an empty cup. The taste is greater than the fragrance, the bitterness is moderate, and the alcohol content is low but unchanged. The standard comment of Maotai-flavor liquor is: colorless and transparent, no suspended matter, no precipitation, empty cup The fragrance is elegant and long-lasting, the entrance is soft and mellow, and the style is obvious.