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.

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.