The key working procedures in low-alcohol liquor production are the preparation of quality starter liquor,precipitate elimination of low-alcohol base liquor,and blending and flavoring of product liquor.

The quality of base liquor, turbidity removal techniques, and blending techniques were important factors influencing the quality of low-alcohol Luzhou-flavor liquor.

Liquor blending covers blending,tasting and flavoring.

With the rapid development of science and techniques in recent years,the knowledge of blending techniques has upgraded from perceptual knowledge stage to rational knowledge stage and a set of scientific system of liquor blending has been established practically and theoretically.

The development process of liquor blending techniques in China was reviewed in this paper.

The production of new technological liquor,with first-class blending liquid, edible alcohol and high quality fermented grains as its essentials,has based on the utilization of alcohol for a long time and its methods include: ①Application of advanced equipments and techniques to direct blending.

Based on a great lot of researches and analyses for distilled spirits process in some enterprise, a computer system for compounding and seasoning distilled spirits process is put forward.

In this paper,Jiaodong Taoist music "gou-fan tune" This music tune as the breakthrough point,the "Gou","Gou-fan","Gou-fan tune","Gou-fan Tune Song," the concept of positioning,and thus they involved in ontology-related music and music culture,heritage and development started on.