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

<i>Xiaoqu Qingxiangxing Baijiu</i> is typically produced using <i>Rhizopus</i> to make <i>Jiuqu</i>, 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 <i>Xiaoqu</i> F1 (<i>Rhizopus oryzae</i> U1: <i>Aspergillus piperis</i> W3 = 2:1) was developed. F1 improved key physicochemical indicators (saccharifying, esterifying, and liquefying power) and microbial diversity in <i>Zaopei</i>. 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 <i>Baijiu</i> quality using composite mold-enhanced <i>Xiaoqu</i>.