Technology for brewing baijiu based on baijiu byproducts

The invention discloses a technology for brewing baijiu based on baijiu byproducts. The technology comprises the steps of firstly, utilizing yellow water, pot-bottom water, after-run and enzyme Qu toprepare esterification liquid, secondly, utilizing fresh-flavor waste distiller's grains, soy-sauce-flavor waste distiller's grains and rice wine waste distiller's grains, adjusting the moisture content, utilizing trichoderma sp for fermentation, enzymolysis, high-temperature sterilizing and saccharification, then adding gelatinized fresh sorghum for sufficient saccharification, afterwards, addingthe prepared esterification liquid into formed flavor grains, and obtaining the baijiu through distillation. By means of the technology for brewing the baijiu based on the baijiu byproducts, the waste distiller's grains with three different flavors and unique nutrition and function microorganisms of the yellow water, and a large number of aroma precursor substances in each kind of waste distiller's grains are fully utiliz