As an extremely important link in the production process of sesame-flavor liquor, high-temperature stacking fermentation has a direct impact on the quality and yield of the fermentation stage and the final base liquor.Therefore, this paper explored the microbial succession law, the change of physical and chemical properties of fermented grains, and the quality of its original wine under different conditions by changing the moisture content, stacking time, turning time, and proportion of ingredients of accumulated fermented grains.Furthermore, this paper obtained the optimal stacking conditions and the judgment basis of the stacking process.Results showed that the bacteria grew rapidly during the stacking process, and were in a dynamic equilibrium after 8 h.The yeast grew slowly, and the number increased with the prolongation of the stacking time.With the increase in the number of yeasts, the acidity of fermented grains decreased.The most influential operating factors in the stacking process were the moisture of fermented grains and the amount of added distiller's grains.When the mass ratio of sorghum to distiller's grains was 1∶2, the initial moisture content of fermented grains was 56%, with the stacking process temperature of 30 ℃, the stack-turning time of 24 h, and the stacking time of 48 h, the alcohol yield was 5.33%vol, with excellent quality of base liquor and rich esters, among which ethyl acetate reached 10.00 g/L.The judgment basis of fermented grains before entering and leaving the pool was preliminarily obtained.At the end of stacking, the number of yeasts should be higher than the number of bacteria.Ester-producing yeast and Bacillus were the dominant strains.The fermented grains before entering the pool had a light ester aroma.When the white spots appeared in the upper and middle fermented grains, they could be fermented in the pool.This study laid a theoretical foundation for the actual production of the winery.
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