Abstract: Sauce-flavor Baijiu is highly favored by consumers for its unique flavor. As the Baijiu industry undergoes deeper reforms, research on improving the quality of sauce-flavor Baijiu has become a key focus, encompassing areas such as brewing raw materials, Daqu making, Baijiu production processes and aging techniques. In terms of brewing raw materials, current research emphasizes the breeding and scientific cultivation of high-quality sorghum and wheat varieties. For Daqu making and Baijiu production, the focus is on refining production processes and utilizing functional microorganisms to enhance Daqu preparation and grain fermentation. Regarding aging processes, researchers are working to improve the production of premium Baijiu by optimizing natural aging conditions and developing artificial aging technologies. Furthermore, emerging technologies such as intelligent production systems, smart blending and artificial intelligence are playing a significant role in the consistent enhancement of Baijiu quality. In conclusion, this paper provides an overview of the latest research on improving the quality of sauce-flavor Baijiu and suggests that further research on brewing materials, functional microorganisms and intelligent production methods will drive the next stage of quality improvement.