in order to study the application of millet in nine-grain-flavor Baijiu making,the liquor making technology independently developed by Binhe Group was used to track and record the data of different feedings in pits.By using chromatographic quantitative analysis and sensory evaluation by a professional team,the flavor components and sensory evaluation of raw liquor were compared among the three feeding methods of grains,pure millet,nine grains with millet and traditional nine grains.The style characteristics of the raw liquor obtained from the three feeding methods were studied.The results showed that under the same technological conditions,the quality of nine-grain-flavor Baijiu was significantly improved by using nine grains with millet as raw materials.This study provides ideas and references for the diversification of Baijiu making materials and the improvement of liquor quality.
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