我国白酒行业经过黄金十年的高速发展，目前已经进入到深度调整转型的新时期。中国白酒的健康价值、安全控制、绿色酿造等科技议题日益成为白酒行业转型升级时期面对的热点问题。在这一特殊时期，科技创新作为白酒行业转型发展驱动力的作用日益突出。“中国白酒169计划”的成功实施已经极大的促进了白酒行业的科技创新和技术推广。2013年启动的“中国白酒3C计划”也正在如火如茶地进行中，大量科技成果逐渐形成。为进一步推动我国白酒行业转型升级，加强白酒基础理论和应用技术的研究与交流，提升我国白酒的健康价值、安全控制水平及酿造技术水平，在“2011首届中国白酒学术研讨会”成功建立的白酒技术交流平台上，由江南大学、国家固态酿造工程技术研究中心、江苏省酒业协会共同组织召开“2014第二届中国白酒学术研讨会”。研讨会论文集分为三篇，有三十余篇学术论文，涵盖了白酒的健康价值与安全控制、生态酿造与微生物发酵技术两大主题。本论文集可作为当代酿造科学技术研究的重要参考文献。（After the golden decade of rapid development, China's liquor industry has now entered a new period of profound restructuring and transformation. Chinese liquor's health value, liquor safety control, green brewing and other scientific and technological issues are increasingly becoming the hot issues facing the transformation and upgrading of liquor industry. In this special period, the role of science and technology innovation as a driving force for the transformation and development of liquor industry has become increasingly prominent. The successful implementation of “Chinese Liquor 169 Plan” has greatly promoted the technological innovation and technology promotion of liquor industry. The “Chinese Liquor 3C Project” launched in 2013 is also being carried out in full swing and a large number of scientific and technological achievements have taken shape. In order to further promote the transformation and upgrading of Chinese liquor industry, strengthen the research and exchange of basic theory and application technology of liquor, enhance the health value, safety control and brewing technology of liquor in China, Jiangnan University, National Solid State Brewing Engineering Research Center and Jiangsu Province Wine Industry Association jointly organized the “The Second Chinese liquor Symposium in 2014” in the exchange platform of liquor technology successfully established by “The First China Liquor Academic Symposium in 2011”. Proceedings of Symposium is divided into three parts, containing more than thirty academic papers and covering two major themes: one is the health value of liquor and safety control, the other is ecological brewing and microbial fermentation technology. The proceedings can serve as an important reference for the contemporary science and technology study of brewing.）