酒之香,自来迷人。香之源,古今同问。依托现代科技,中国白酒的芳香之谜正逐步解开。白酒中98%的成分为乙醇和水,只占2%的微量成分,却决定了白酒的风格特征。这2%的微量成分来自何处?来自发酵过程。不同地理环境中不同的微生物,参与发酵,形成不同风格的香气成分。当绝大多数中国白酒的酒香之谜被破解, The fragrance of wine, charming. Hong source, ancient and modern with the question. Relying on modern science and technology, the mystery of Chinese white wine is gradually solved. White wine 98% of the components of ethanol and water, only 2% of the trace composition, but decided the style characteristics of liquor. Where does the 2% trace come from? Fermentation. Different geographies of different microorganisms, involved in fermentation, the formation of different styles of aroma components. When the vast majority of Chinese liquor mystery is cracked,