The quality of Daqu was evaluated mainly by sensory indexes. In order to explore the difference in grades of high temperature Daqu, superior high-temperature Daqu (SHD) and common high-temperature Daqu (CHD) were taken as models and compared based on sensory characteristics. It was found that whether sensory characteristics have some correlativity with physiochemical indexes, microbial community and volatile compounds. Based on the above, some conclusions could be made; the acidity, ammonia nitrogen content, fermentation power and esterificatio...
