Abstract:The brewing corn variety is the material foundation for liquor production，determining the yield and quality of the liquor. Fermentation tests were conducted on 10 corn varieties，and the yield，fusel oil content，ester content，acetic acid content，and other quality traits of the corn liquor were measured and analyzed. The results showed that starch content in the kernel and isoamyl formate content mainly had a direct positive effect on the alcohol yield，with direct path coefficients of 0.68 and 0.69，respectively. Acetic acid content mainly negatively affected the alcohol yield through an indirect effect，with a total indirect path coefficient of -0.55. Therefore，breeding goals for brewing corn should focus on increasing starch content in corn kernels，while brewing process improvements should aim to appropriately increase isoamyl formate content and reduce acetic acid content. Huashi 919 scored the highest in the principal component analysis with a comprehensive score of 2.137，making it the top scorer among the 10 varieties. This variety exhibited most of the favorable traits for brewing，and in cluster analysis，Huashi 919 showed significant differentiation from the other varieties，indicating its outstanding performance in alcohol yield and quality，making it suitable as a raw material for liquor production.