Using the flavor-oriented technology as a guide to brew the Chinese liquor, the rational combination and cultivation strategy of microorganisms with good brewing function was studied to provide new ideas for the research on liquor brewing microorganisms. Comparing the saccharification capacity, proteolytic ability, and flavor of different wine-making functional microorganisms and the contents of acid, alcohol and ester in their products, four groups of different wine functional microbial combinations were designed through a rational combination strategy. The combined fermentation results showed that the combination of Saccharomyces cerevisiae C-1, Issatchenkia orientalis HH-2 and Aspergillus oryzae P6A-3 had better ester-producing ability and its fermented wine smell better compared with the other combinations.
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