Thoughts of Luzhou-flavor Liquor

Luzhou-flavor liquor developed quickly and it had achieved 70 % market share. The development base of Luzhou-flavor liquor was composed of lots of quality-improving techniques and two basic research techniques including the separation, culture and application of caproic acid bacteria and aged pit mud cultured by manpower. Theoretically, Luzhou-flavor Daqu liquor was divided into two schools: Sichuan school and Northern China school, and the two schools varied in liquor styles. In order to further improve the quality and the taste of Luzhou-flavor liquor, the following aspects should be highly valued: ①full emphasis on the fermentation and transformation of proteins in raw grains; ②with the use of the experience of high-temperature stacking fermentation of Maotai-flavor liquor for reference, Maotai-flavor Daqu liquor was used as blending liquor to improve liquor taste; ③the aroma-producing effects of water soluble flavoring components should be valued; ④more research on the quantity relative ratio relationship among flavoring components in liquor. (Tran. by YUE Yang)