Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu

Xiaoqu Qingxiangxing Baijiu is typically produced using Rhizopus to make Jiuqu, but its alcohol yield and flavor are often unsatisfactory. This study innovatively employed a mixed-culture fermentation method to enhance its production. By screening three mold strains with high enzymatic activity (saccharifying enzymes, cellulase, and liquefying enzymes), a composite mold-enhanced Xiaoqu F1 (Rhizopus oryzae U1: Aspergillus piperis W3 = 2:1) was developed. F1 improved key physicochemical indicators (saccharifying, esterifying, and liquefying power) and microbial diversity in Zaopei. GC–MS analysis showed increased levels of flavor compounds (ethyl acetate, ethanol) and health-promoting factors (acetic acid, propionic acid, furans). Alcohol yield and flavor are often unsatisfactory. Yield rose by 2 %, and sensory tests noted reduced acridity and bitterness, with enhanced floral and fruity notes. This breakthrough in starter-making techniques offers new insights and theoretical support for improving Baijiu quality using composite mold-enhanced Xiaoqu.