Effects of Storage Temperature on Quality of Maotai-flavor Daqu

Maotai-flavor Daqu was stored at 10℃,20℃ and 30℃ to examine the effects of storage temperature on the quality of Maotai-flavor Daqu including colonies counts,yeast counts,mold counts,pest eating,moisture content,acidity,starch content,fermentation power,liquefaction power,saccharification power,esterification power,alcohol-producing power,color,odor and gas chromatography-mass spectrometry(GC/MS)analysis results. The results showed that storage loss of Maotai-flavor Daqu could reduce effectively,and there was a little loss of starch content. Moreover,the quality of Daqu met the "DB 52/T 871-2014 Jiang-flavor Chinese Liquor Daqu Starter" requirements well,and biochemical properties of Daqu were stable when storage temperature was controlled about 20℃. The stored temperature of 20℃ was conducive to the formation of Maotai-flavor substances,reducing the activities of the bad smell from pests and keeping the characteristics of Maotai-flavor Daqu well.