The effects of ultra-high pressure water jet on the aging of Luzhou-flavor liquor were studied.The liquor was treated by ultra-high pressure water jet from atmospheric pressure to 350 MPa,and three samples which were taken just after treatment,after being aged for 3 months and after being aged for 6 months was detected and evaluated.The total acid content increased while the total ester content and fusel oil content decreased by ultra-high pressure water jet treatment.Higher the pressure was,better the flavor and taste were.If the liquor was aged for 6 months after treatment,the flavor and taste would be much better.Changes of total acids,total esters and fusel oils in liquor were in accordance with those under natural aging.There was no revitalization after being aged for 6 months.The ultra-high pressure water jet had positive influence on the aging of Luzhou-flavor liquor