The traditional solid fermentation liquor can be identified from four aspects:organoleptic features and taste,phenomena occurred during total esters detection,trace component analysis by gas chromatography;and measurement of solid substance content.

Sichuan-type Xiaoqu liquor,as the representative of Xiaoqu liquor by solid fermentation in China,had long history and was popular in southwest China and in middle China with its yield nearly as millions of tons.

Though rapid development of the production techniques of Sichuan-type Xiaoqu liquor by different raw materials had been achieved,there was still some difference in the techniques and equipments between Sichuan-type Xiaoqu liquor and other liquor types.

Production Techniques of Sichuan Xiaoqu Liquor(Ⅷ);

The traditional production techniques of Sichuan Xiaoqu liquor were as follows: whole-grain materials used, Xiaoqu used as saccharifying ferment, microbes mainly including rhizopus (As3.

Study on the fermentation technology of pigeongea xiaoqu liquor;

Some Technical Points in Xiaoqu Liquor by Solid Fermentation;

Jiangjin Liquor belongs to Sichuan Xiaoqu liquor.

The production process of Xiaoqu liquor was as follows: Mud starter as ferment after saccharification,quality corn and sorghum as raw materials(saccharification first and then fermentation) by solid fermentation,then steeping,cooking,bacteria culture,pit entry fermentation,pit-out distillation,storage of semi-finished liquor,and finally blending to produce product liquor.

The utilization of rice feeding fermentation method to produce multiple grains xiaoqu liquor had the following advantages:high liquor yield,mellow product liquor taste,small use level of yeast,strong fermenting power,and high liquor quality.

Xiaoqu liquors in the south of Fujian Province are produced with rice as raw materials and"Xiamen Baiqu"as saccharifica-tion ferment.