Abstract:To improve the flavor and taste of liquor and create individualized products，this paper obtained a mixed fermentation production of Qingzhi-flavor liquor by combining the production of mild aromatic liquor and sesame-flavor liquor in laboratory.With sensory score as evaluation index，response surface optimization experiment was carried out on the basis of single factor experiment，and the final optimal process conditions were determined as follows：addition amount of bran 6.0%，addition amount of sesame-flavor koji 11.6%，addition amount of mild aromatic koji 8.0%，and proportion of sesame-flavor mash 52.8%.The sensory score of Qingzhi-flavor liquor was 69.7，and the contents of total acids and total esters were 0.44 g/L and 4.10 g/L，respectively.