To explore the effects of different distilling conditions on the distillation of aroma compounds in Luzhou-flavor Baijiu, the distillation rules of ethanol and aroma compounds in Luzhou-flavor Baijiu under different steam pressures and rate of retort were studied. The temperature changes of fermented grains under different steam pressures and rate of retort during distillation were measured, and the contents of ethanol and main aroma compounds in the distilled liquor were detected. The differences of aroma compounds under different steam pressures and rate of retort were analyzed by cluster analysis. The results showed that the higher the steam pressure was, the faster the temperature rise rate was. The faster the steaming rate was, the shorter the time required for each layer of fermented grains to reach the same temperature. And the increasing steam pressure was beneficial to the distillation of ethyl acetate, ethyl lactate, acetal, acetic acid, butyric acid, caproic acid, lactic acid, sec-butanol and β-phenylethyl alcohol. Reducing the steam pressure was conducive to the distillation of ethyl butyrate, ethyl caproate, 1-propanol, isobutyl alcohol, isoamyl alcohol and ethanol. Increasing the steamer loading rate was beneficial to ethyl acetate, ethyl caproate, ethyl lactate, acetal, sec-butanol, 1-propanol, β-phenylethyl alcohol, lactic acid, acetic acid, butyric acid and caproic acid. Reducing the steamer loading rate was conducive to the distillation of ethyl butyrate, isobutyl alcohol, isoamyl alcohol and ethanol. The results revealed the effect of the rate of retort and steam pressure on the temperature rise and flavor distillation of fermented grains, which provided a theoretical basis for distillation control of alcohol and aroma compounds in Luzhou-flavor Baijiu.
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