Abstract: In order to optimize waste lees content in mechanically compressed wrapped starter, comparative experiments on the Daqu (a traditional Chinese liquor fermentation starter) making were conducted using wrapped starters containing 5%, 7%, 9% and 11% waste lees and wrapped starter with 100% wheat. The results showed that waste lees content could affect water content, acidity, saccharification capacity, fermentation capacity and major microorganism flora of wrapped starter. Meanwhile, it also affected sensory quality of new starter. The appropriate amount of waste lees in wrapped starter was helpful to improve the quality of Daqu. Wrapped starter containing 9% waste lees showed the best quality. Therefore, it is feasible that waste lees are used in mechanically compressed wrapped starter.

Key words: waste lees, wrapped starter, Daqu-making technology, dynamic effect, quality