主要研究了大小曲和发酵方式对清香型白酒风味的影响，通过采用传统清香型白酒发酵方式，研究发现：小曲酿造的白酒中乳酸乙酯、β-苯乙醇、乙醛的含量较高。液态发酵可以产生较多的乳酸乙酯、甲酸乙酯、正丙醇、异丁醇、活性戊醇、异戊醇、β-苯乙醇等风味成分，而小麦、玉米液态酿造产生的乙醛、乙缩醛较高。整体而言，各因素对白酒风味影响的重要程度可以进行排序为：发酵方式>大小曲>不同产地高粱。

In this paper, the influence of the Daqu， Xiaoqu and the fermentation way on Fen-flavor Baijiu flavor was studied. Through the traditional Baijiu fermentation method, it was found that the content of ethyl lactate, beta-phenol and acetaldehyde was high in Xiaoqu Baijiu. Liquid-state fermentation can produce a large number of ethyl lactate, ethyl formate, n-propyl alcohol, isobutanol, reactive pentyl alcohol, isoamyl alcohol, beta-benzyl alcohol, etc, but the wheat and corn liquid-state fermentation can produce more acetaldehyde and aldehyde acetal. Overall, the important degree of influence of each factor on Baijiu flavor from high to low was as follows: the fermentation way, Daqu and Xiaoqu, sorghum from the different origin.