针对豉香型白酒乳酸乙酯含量容易受生产季节因素的影响，夏季乳酸乙酯含量偏低问题，以不同米根霉、华根霉、红曲霉菌株制作麸曲，添加到白酒主发酵中，比较不同菌株所制麸曲对基酒中乳酸乙酯含量的影响。结果发现米根霉RO2菌株制成的麸曲有效提高了基酒的乳酸乙酯含量。经麸曲水分含量、脂肪酶诱导物添加量、培养温度、培养时间单因素试验及四因素三水平正交试验优化，确定麸曲制作工艺为RO2作为菌种，麸曲水分含量60%，添加0.25%大豆油，33 ℃培养48 h。豉香型白酒主发酵中试试验添加2%干燥麸曲，基酒乳酸乙酯含量较空白样0.08 g/L提高2.88倍，达0.31 g/L。研究结果有效解决豉香型白酒乳酸乙酯偏低的问题，提升了产品香气，提高了酒体丰满度，稳定了产品质量，为产品提档升级奠定了技术基础。
The content of ethyl lactate in Chi-flavor Baijiu is easily affected by the factor of production season. The content of ethyl lactate in summer is low. The bran koji was prepared by different strains of Rhizopus oryzae, Rhizopus chinonsis and Monascus, which were added to the main fermentation of Chi-flavor Baijiu. It was found that the content of ethyl lactate in crude liquor was increased using bran koji made by Rhizopus oryzae RO2 strain. Through single factor test of water content of bran koji, amount of lipase inducer, incubate temperature ,incubate time, and orthogonal test of four factors and three levels, the optimized production process of bran koji was determined as follows: the strain was RO2, the moisture content of bran koji was 60%, 0.25% soybean oil was added and cultured at 33 ℃ for 48 h. The main fermentation pilot scale test of Chi-flavor Baijiu was added dry bran koji 2%, the ethyl lactate content of crude liquor increased 2.88 times than that of blank sample (0.08 g/L), reaching 0.31 g/L. The research results effectively solved the problems of low content of ethyl lactate in Chi-flavor Baijiu, improved the aroma of the liquor and the fullness of the liquor body, stabilized the product quality, and laid a technical foundation for upgrading the Chi-flavor Baijiu.