The flavoring liquor of high caproic acid content was used specifically in the blending of low-alcohol Luzhou-flavor liquor, which could effectively increase caproic acid content and inhibit the hydrolysis of ethyl caproate to achieve the purpose of stabilizing liquor quality and prolonging liquor shelf period.

The problems in the production of low-alcohol Luzhou-flavor liquor including quality standard, base liquor quality, blending techniques, water quality, turbidity and haze reasons, precipitate removal and purification etc.

Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North China;

The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor

The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.

Ethyl lactate, produced by esterification of alcohol and lactic acid- homotypic fermentation product of lactobacillus, is the main flavouring component for liquor especially for Luzhou-flavour liquor,because it could not only form soft and sweet liquor taste,but also promote the functions of ethyl caproate.

Luzhou-flavour liquor is popular among consumers in China because of its specific properties of full-bodied aroma, mellow taste, sweet and long aftertaste.

The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.