Production method of sesame-flavor white spirit by fragrance-flavor technique

The invention relates to a production method of a sesame-flavor white spirit by fragrance-flavor technique, belonging to the technical field of brewage. According to the production method, sorghum, corn, rice, wheat and glutinous rice used as raw materials are subjected to secondary grain soaking, 50 DEG C low-temperature grain soaking, yeast mud sump fermentation for 60-120 days, and yeast powder fermentation characteristic technique for sesame-flavor white spirit. Thus, the sesame-flavor white spirit prepared by the fragrance-flavor technique is high in alcoholic strength but can not make people drunk; the invention greatly lowers the contents of pesticide residues, tannin and other harmful substances as well as ethyl butyrate and part of higher alcohols in the raw materials; and meanwhile, the invention increases the particular flavor characteristic substance 3-methylthio-propanol of the sesame-flavor white spirit to 1 mg/L above.