Effect of retort loading methods on the solid-state distillation effect of strong-flavor Baijiu fermented grains

To explore the effect of traditional retort loading methods on the solid-state distillation effect, the solid-state distillation effects of two traditional retort loading methods (Huima-retort loading and Kankan-retort loading) on the fermented grains of strong-flavor (Nongxiangxing) Baijiu were compared, the yield, volatile flavor substances and sensory quality of different segments of base liquor were analyzed, and the differences in distillation effects between the two retort loading methods were compared. The results showed that compared with Kankan-retort loading, when the Huima-retort loading method was adopted for loading, the alcohol content and yield of the first section of distilled liquor, the yield of the second section of distilled liquor, and the total yield of single retort loading increased 4.99%vol, 0.49 kg, 9.81 kg, 4.80 kg, respectively (P<0.05). The total acid content of the third section of distilled liquor significantly increased by 0.9 g/L (P<0.001), and the total ester content significantly increased by 0.81 g/L (P<0.01). The content of main acid substances in the second section of distilled liquor reduced 0.4 g/L, and the content of main ester substances increased 2.28 g/L, among which the content of ethyl hexanoate increased 3.11g/L and the content of ethyl lactate decreased 1.22 g/L. The sensory score of the second section of distilled liquor had a relatively high sensory score (95 points), with colorless and transparent bodies, rich aroma, clean finish and long aftertaste. Therefore, the "thin-layer distillation" effect of Huima-retort loading" was better, which could improve the extraction efficiency of flavor substances, achieve the purpose of "increasing ethyl hexanoate and reducing ethyl lactate", and improve the quality of strong-flavor Baijiu.