Based on the traditional fermentation process of rice-flavored Baijiu,single-factor experiments and orthogonal experiments were used to optimize the fermentation process conditions of compound rice-flavored Baijiu.The optimal fermentation process was 10％of indica glutinous rice,0.18％of complex functional bacteria,1∶2(g∶mL)ratio of fermentation material to liquid,and 12 d of fermentation.Under these conditions,the sensory evaluation score of the compound rice-flavored Baijiu was 88.5 points,with an alcohol yield of 83.6％,and a total acid and ester content of 19.8 mmol·L-1.
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