Huangjiu is one of the traditional Chinese fermented alcohol beverage, and its fermentation process has a significant influence on flavor. Therefore, it is essential to effectively monitor the fermentation process of Huangjiu. After conducting low-field nuclear magnetic resonance (LF-NMR) analysis on Huangjiu samples at different fermentation stages, the effects of aging, alcoholicity, and brands on LF-NMR relaxation characteristics were studied. Finally, principal component analysis(PCA) was performed on the LF-NMR relaxation information of samples from nine brands. The results showed that the single-component relaxation time (T2W) decreased significantly after fermentation, while an increase was observed for the samples after 3 years aging. Only one relaxation peak was appeared on the multi-component relaxation distribution (T2) of the control and steeped rice samples, but two relaxation peaks were observed for the fermented samples. Both T21 and T22 decreased continuously from the first fermentation to the sterilization stage, and T21 and T22 increased relatively during the aging process. For the same brand and aging year of Huangjiu, the increase in alcoholicity resulted in a decrease in T2W, T21, and T22; under the same brand and alcoholicity, the ageing year only affected the change of T21. Different brands of Huangjiu had specific characteristics of relaxation distributions due to different brewing process. PCA results showed that different alcoholicity, aging years, and brands of Huangjiu could be distinguished from the distributions and spacing on PCA map. It indicates that it is feasible to apply LF-NMR technique to rapidly discriminate Huangjiu produced by different processes.
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