高温堆积是芝麻香型白酒生产的关键工艺，其效果直接影响后续发酵及最终酒样质量。受温度和氧浓度影响，堆积结束时，表层醅和中心醅中酵母和细菌数量不同，两者的糖化酶、淀粉、酸度、还原糖和酒度也存在明显差异。为探讨两种不同堆积醅对芝麻香型白酒生产的影响，通过实验室控温模拟窖内发酵实际温度变化，将表层醅和中心醅按不同混合比例混合后进行对比发酵。研究发酵过程理化指标动态变化，并应用GC-MS结合感官品评分析最终酒样。实验结果表明：不同混合比例酒醅理化指标变化存在差异；实际生产混合酒醅控温发酵所得酒样最接近工厂原酒样；中心醅占比较大的酒醅所产酒具有芝麻香型酒风味特征，推测中心醅与芝麻香型白酒典型风味形成关系较大。

The accumulation is a key process in the production of sesame flavor liquor, and directly affects the subsequent fermentation and the quality of the final sample. Effected by the temperature and oxygen concentration in the accumulation process, at the end of the accumulation, there are significant differences in the amount of yeast and bacteria between the surface and the core, and the saccharification enzymes, starch, acidity, reducing sugar and alcohol between them were also different. In order to investigate the effect of two different accumulation grains on the production of sesame flavor liquor, the actual temperature of fermentation in the pit was simulated by laboratory temperature control, and the surface grains and the core grains were mixed according to different mixing ratio for fermentation. The dynamic changes of physical and chemical indexes in the fermentation process were studied and the final samples were analyzed by GC-MS combined with sensory evaluation. The results showed that there are differences in the physical and chemical indexes of different mixing ratio. The actual production of mixed fermented grains was the closest to the original wine samples of the factory. The middle grains in a larger proportion produced the fermented wine with sesame flavor, it was speculated that the formation of the core grains and the sesame flavor liquor had a great relationship.