Research status and prospect on abnormal stacking fermentation of sauce-flavor Baijiu

High-temperature stacking fermentation is one of the unique brewing processes of sauce-flavor (Jiangxiangxing) Baijiu, which has a significant effect on the formation of characteristic flavor substances of sauce-flavor Baijiu. In this paper, the types, adverse effects, solutions and effects of the abnormal stacking fermentation of saccharification piles of sauce-flavor Baijiu were systematically described, and the reasons for the abnormal stacking fermentation of saccharification piles of sauce-flavor Baijiu were analyzed in combination with the production practice and research results of the project team. It could improve the understanding of the abnormal stacking fermentation of sauce-flavor Baijiu, and promote the quality improvement of sauce- flavor Baijiu.