Effect of temperature on the quality of Moutai-flavor Daqu

The production temperature of Moutai-flavor Daqu was improved from 60-65 ℃ to 65-70 ℃.The effect production temperature on Daqu quality was investigated by infrared analysis,physical and chemical analysis,sensory evaluation and brewing.The results showed that the quality of super high temperature Daqu was better than that of general high temperature Daqu,but the saccharification and esterifying power were lower than those of general high temperature,and both Daqu were similar on other physical and chemical indexes.The super high temperature Daqu was rich in proteases and microbial metabolites.The Maotai-flavor liquor brewed with super high temperature Daqu was mellow,elegant and long aftertaste with prominent maotai-flavor.