Laboratory simulations of Baijiu fermentation was used to investigate the effects of types and dosage of Daqu, origins of japonica sorghum, and co-fermentation of different microorganisms with Daqu on the content of higher alcohols. The total higher alcohols produced by solid state fermentation of Daqu were 28.2% higher than using Xiaoqu fermentation. With the liquid fermentation using Xiaoqu, the higher alcohols content produced by the Northeast sorghum fermentation for one day was 3.5 times that of the Shanxi japonica sorghum. The fermentation of the Xiaoqu in Shanxi sorghum medium, the ratio of the Xiaoqu to the raw material produced the least higher alcohols at 2%, the highest yield at 4%, and 98.4% lower yield at 2% than at 4%. When fermenting Xiaoqu with microorganisms in Shanxi sorghum medium, the co-fermentation of Xiaoqu with Aspergillus oryzae , Saccharomyces cerevisiae and Wickerhamomyces anomalus produced 53.88%, 47.77% and 88.57% less isoamyl alcohol, isobutanol and n-propanol than the mixed fermentation of A. oryzae , S. cerevisiae and W. anomalus, produced isoamyl alcohol and isobutanol increased by 73.79% and 60.30% than mixed fermentation of Daqu, S. cerevisiae and W. anomalus, suggesting that A. oryzae played a role in promoting the production of higher alcohols. Compared with S. cerevisiae and W. anomalus fermentation together, in the mixed fermentation of A. oryzae with S. cerevisiae and W. anomalus, the production of isoamyl alcohol and isobutanol decreased by 5.17% and 4.20%, and n-propanol increased by 1.96%, indicating that A. oryzae had no significant effect on the production of higher alcohols in the mixed fermentation of S. cerevisiae and W. anomalus.
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