In order to reveal the quality relationship between sorghum and Chinese liquor,we analyzed the physical,chemical and microbial differences of three kinds of sorghum distilled grains during fermentation.At the end of fermentation,the base production rates of the three grains(Lunuo 8,Qing Keyang and Jinza 12) were 32.64%,30.40% and 25.92% respectively.The proportions of ethyl lactate and ethyl caproate in the three bases(Lunuo 8,Qing Keyang and Jinza 12) were 1.14,1.14 and 2.63.At the same time,the three kinds of base liquor's sense were also evaluated.The senses of the base liquor made by sorghum of Lunuo 8 and Qing Keyang were aroma,sweet,pure and clean,but the sense of base liquor made of the sorghum from North China was not good enough.By comparing the fermentation processes of the three representative kinds of sorghum,we found out that differences of sorghum quality led to different fermentation parameters and then resulted in the different qualities of base liquor.