Enzymatic extrusion has great application potential in fermentation because of its outstanding advantages in treating and degrading natural macromolecules. Applying it to the pretreatment of Apios fortunei to brew Huangjiu may be a good method to increase the added value of the products of A. fortunei. In this study, the parameters of enzymatic extrusion were optimized, and the temperature of final zone was 104.9℃, the moisture was 50.06%, the screw speed was 96 r/min, and the amount of enzyme added was 1.40‰ (0.168 KNU/g, starch dry basis). The highest gelatinization degree (98.89%) and reducing sugar content (20.69%) were obtained under this condition. Then, the optimum conditions were used to pretreat A. fortunei to brew Huangjiu. The A. fortunei Huangjiu was obtained, with the alcohol content of 9.4%, total acid of 7.15 g/L, total sugar of 2.7 g/L, furthermore, the high non-sugar soluble solids content (50.02 g/L), γ-aminobutyric acid (0.47 mg/L), and high antioxidant activity of A. fortunei Huangjiu proved that it had high nutritional value. The sensory evaluation results showed that its overall acceptance was good with unique flavor. In summary, it was proved that A. fortunei Huangjiu pretreated by enzymatic extrusion had certain potential in expanding the category of Huangjiu. Further analysis by GC-MS and odor activity value showed that linalool, myrcene, etc in A. fortunei Huangjiu may be the source of its special flavor.
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