Xiaoqu liquor was brewed using the buckwheat as raw material and rice and sorghum as the auxiliary material by the traditional brewing processes,which including grain soaking,grain steaming,Rhizopus and yeast saccharification,fermentation,and distillation.The optimum processing conditions were as follows:grain soaking 13 h,the initial steaming 50 min,slow steaming 8 min,secondary steaming 70 min,Rhizopus and yeast culturing and saccharification 24 hours at 37℃,barreling tempreture 28 ℃,fermemtation period 7 days.The yield and alcohol content of Xiaoqu liquor from 10 batches of fermentation under these conditions could reach 44.44％.and 59.3％,respectively.Total acid (shown as acetic acid) and total ester (shown as ethyl acetate) of xiaoqu liquor could respectively reach 0.45 ～0.60 g/L and 1.00 ～ 1.3 g/L.The solid content of Xiaoqu liquor was 0.25 ～0.31 g/L.%以苦荞为主料,大米、高梁、小麦为辅料,采用传统小曲酒酿造工艺经泡粮、蒸粮、培菌糖化、发酵、蒸馏等工序酿制小曲酒.经研究确定苦荞小曲酒最佳生产工艺条件为:泡粮时间13 h、初蒸50 min、闷粮8 min、复蒸70 min、曲种接种量为0.5％、培菌糖化时间24 h、出箱温度37℃、入桶发酵温度28℃、发酵时间7d.经10批生产试验所得苦荞小曲酒基酒的出酒率在44.44％左右,基酒乙醇体积分数为59.3％,总酸(以乙酸计)、总酯(以乙酸乙酯计)可达0.45～0.60 g/L、1.00～1.3 g,/L,固形物含量在0.25～0.31 g/L.
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