In order to understand the evolution and rules of the fermented temperature, physical and chemical indicators and microbial biomass in the whole cycle of Moutai-flavor Baijiu production at the quantitative level, the paperless temperature recorder was used to track and monitor the temperature of fermentation at multiple points and at multiple levels, and the production parameters, physical and chemical indicators, microbial biomass and the flavor of liquor and other related data were systematically analyzed. Results showed that, the whole cycle could be divided into three stages: pre-preparation, main fermentation and the finishing of fermentation period; the flavor of liquor produced in each stage had obvious characteristics and the yield in the whole cycle showed a trend of "high in the middle and low at both ends", which was caused by the joint action of "seasonal production, control the quantity of Daqu, combination of stacked fermentation and pit fermentation", and its essence was to balance the succession and interaction of bacteria and yeast by controlling the appropriate fermentation and mildness, and metabolize the flavor substances of Maotai-flavor Baijiu. The heat transfer characteristics of solid fermentation led to temperature field and concentration field in the accumulation and cellar, and the uneven temperature in the initial stage of fermentation was one of the main factors causing the fluctuation of the fermentation, and the environment temperature had an important impact on the actual fermentation. In summary, the use of appropriate process to control the temperature and balance the fermentation is of great significance to the production of Maotai-flavor Baijiu.
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