Objective To investigate the effect of porous purple clay ceramic materials on the aging quality of Fuyuxiangxing Baijiu, thereby optimizing the aging process.Methods Porous purple clay ceramic balls are prepared and characterized using field emission scanning electron microscopy (FESEM) and a surface area estimation model. Then, a single-factor experiment is designed to quantitatively analyze 23 main volatile flavor substances via gas chromatography. Combining physicochemical properties with sensory evaluation, the effect of temperature, the addition amount of porous purple clay ceramic balls, and treatment time on the quality of the Baijiu is studied.Results Porous purple clay ceramic balls possess an area 714 times that of ceramic jars of the same mass. The optimal aging process is: aging temperature 50 ℃, porous purple clay ceramic balls 0.10%, aging time 210 d. Under this process, the crude Fuyuxiang Baijiu demonstrates a pH of 3.53, a conductivity of 11.2 μS/cm, a total acidity of 2.58 g/L, and a total esters concentration of 0.78 g/L. Nineteen primary flavor substances are detected, showing a trend of "increased acidity and reduced esters", with a slight decrease in total alcohol content. The average sensory score is 93.67, and the liquor quality is superior to that of crude Fuyuxiangxing Baijiu naturally stored for one year.Conclusion The aging process assisted by porous purple clay ceramic materials under controlled temperature can shorten the aging time of crude Fuyuxiangxing Baijiu.