Abstract:Taking glutinous sorghum and non glutinous sorghum as raw materials，by comparing the differences in physical and chemical properties during the brewing process of Xiaoqu wine，and exploring the brewing process of Xiaoqu wine，to improve the quality of Xiaoqu wine.The results showed that the difference of water and starch between the two sorghum was not significant（P＞0.05），but the amylopectin of glutinous sorghum was significantly higher than（P＜0.05）non glutinous sorghum，which resulted in alcohol yield of glutinous sorghum significantly higher than （P＜0.05）non glutinous sorghum.The amount of ethyl acetate in the non glutinous sorghum wine was significantly higher than（P＜0.05）glutinous sorghum，and the treatment process of glutinous sorghum raw materials was explored.It was found that the looseness of the wine cellar can affect the saccharification effect of sorghum，and finally by adding auxiliary materials.The way to improve the saccharification effect of glutinous sorghum enhances the amount of alcohol produced and the amount of ethyl acetate in the wine.When adding 10%（by mass ratio of raw materials），it can achieve better results，1000 g of wine cellar the amount of alcohol can reach 450 mL （equivalent to 65%vol），and the ethyl acetate content in the wine can reach 0.53 g/L.