During the Trans-characteristics of Xiangquan Liquor,it could reduce the time of Trans-characteristics with the addition of TH-AADY and Sacchairfying Enzyme in the Production Techiques,which could reduce the time of the changing from grain to ethanol by 2～5days,and improve liquor yield by 3.

Liquor production by single grain fermentation and by multiple grains fermentation will also result in different liquor yield and liquor quality.

By this way,the liquor yield was increased by4%～6%,and the quality of liquor was im proved.

The technical measures to improve the quality and the yield of Luzhou-flavor Daqu liquor mainly covered the following aspects: scientific and rational design of pits,pit formation and pit volume;culture and use of artificial pit mud of high nutrition;prevention of pits degradation and periodical pit maintainence;normalizatio.

Liquor yield could reach 39.

In the flavor Daqu Liquor production ,We can make Liquor yield increase by 9% if the 0.

However, the technologies used there were rough, the ratio of the spent grain returned in the production was rather small, 1∶1 or 1∶2, the temperature of entry pit was rather high,25～30℃ in spring and it raised highly and quickly but lasted for a short time, and the average yield of liquor was less than 50% (alcohol content 50%,v/v).

Using the Liquid saccharifying enzyme,AADY and flavour-producing ADY in the production of Qingke(Highland Barley)Liquor,the amount of Daqu was reduced,the yield of liquor increased by about 8%,the content of total esters in Qingke Liquor increased by 15.

The use of Angel temperature tolerant active fresh yeast instead of self-cultured yeast in the production of alcohol not only has simplified the technology,decreased the cost of production and lightened the labour strength of the workers,but also increased the yield of liquor by 1.