Abstract: Main fermentation products in fermented grains were determined by GC and conventional analysis methods at different depth and time points in order to explore the fermentation process of Luzhou-flavor liquor. The results showed that ethanol, total acids, total esters and aroma components in fermented grains changed regularly in the whole process of fermentation. The main fermentation products in the lower fermented grains were higher than the counterparts in the upper fermented grains.The relative variation ranges in the numbers of different species of microbes decreased in the following order: yeast > bacteria ＞fungi. The numbers of mold, yeast and bacteria in the upper fermented grains were slightly higher than those in the lower fermented grains. This study preliminarily reveals the fermentation mechanism of Luzhou-flavor liquor.

Key words: Luzhou-flavor liquor, solid-state fermentation, fermented grains, metabolites, microflora, dynamic analyses