Fecha de publicación: 27/09/2022 Fuente: WIPO Wine The invention discloses a method for testing the influence of aerobic fermentation on the stacking fermentation process of Maotai-flavor liquor, which comprises the following operation steps of: sampling fermented grains subjected to stacking fermentation by using a sampling bag, quickly vacuumizing, and quickly transferring to an anaerobic working platform to keep the fermented grains in an anaerobic state; uniformly mixing the fermented grains, sub-packaging the fermented grains into 6 oxygen-filled closed fermentation tanks according to 15kg, and numbering the fermented grains; observing and recording the color, the state and the number of bacterial colonies to complete separation and counting of microorganisms; and then flavor analysis is carried out. According to the method, the variation trend of the wine yield along with the amount of the filled air can be analyzed, and the aroma and taste characteristics of the base wine are analyzed; the overall aroma outline of the base wine is analyzed; and process parameters are provided for wine brewing production.