Mixed tartary buckwheat wine fermentation process by daqu and xiaoqu and analysis of flavoring component

Tartary buckwheat was fermented by Xiaoqu and Daqu. Through sensory evaluation, indexes evaluation( yield, total acid and total ester) and single factor test and orthogonal test, the best brewing conditions were determined as follows:the addition amount was xiaoqu 0.9%,gaowenqu 2.5%,yellow rice wine2% and the fermenting time was 16 d.Under the above conditions,buckwheat wine liquor yield was 43%,the total acid was 1.1g/L and the total ester was 3.2g/L. The tartary buckwheat wine was analysised by GC and GC-MS. A total of 80 compounds were isolated and identified. The ethyl acetate was 1.4g/L,the ethyl lactate was 1. 17 g / L. Compared with fermented buckwheat only by xiaoqu, the yield increased 4 %, the total acid increased 57% and the total ester increased 113%. The buckwheat wine was prominent in buckwheat fragrance and the taste was mellow.