Improvement and analysis of biological flavored liquid to the taste of Zaoshao liquor

After the scale-up development of four microbial cultures(flavored liquid), the second fermentation was carried out with mixture of the required microbial culture and Chinese rice wine vinasse, then the improved Zaoshao liquor was produced and the compositions before and after improvement were determined by gas chromatograph. Results showed that there were 14 and 16 components before and after the improvement, respectively. 2-amyl alcohol and acetaldehyde, which improved liquor flavor, were found in the second fermentation. N-butyl alcohol, which can make the liquor stimulating odour and bitterness, was significantly decreased in modified Zaoshao Liquor. Before the improvement, the Zaoshao liquor showed less fragrance with astringent flavor. However, after the improvement, Zaoshao liquor showed good taste, harmonious aroma, and long remaining taste. Therefore, four kinds of flavored liquid had a role in flavor improvement.