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 blending techniques of Luzhou Laojiao has experienced the following development stages: blending of liquor of different fermented grains in early 1950's;blending of different Luzhou Laojiao in early 1960's;blending by 5 t aluminum barrels in middle 1960's;blending as a professional technique used in production pr.

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.

Adopted digital aerial sketchmapping technique with ground surveys can be able to increased the degree of accuracy of forest pests survey, and reduce the survey cost.