The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.

The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.

The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.

The application of biological techniques in the production of Luzhou-flavor liquor in the past40years was investigated and specific stress was laid on the development of aroma-producing and ester-distilling techniques.

Some treatments adopted to increase the rate of quality product in the production of Luzhou-flavour liquor were summed up as follows:①Strengthening education to enhance the level of staff.

Rational application of saturated water in the production of Luzhou-flavour liquor could effectively increase the annual yield of liquor by 0.

This paper discussed the status function and requirement of cooking in the production of Luzhou-flavour liquor.

It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit-stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans-production of Luzhou-flavor Tequ liquor in summer.