Abstract: The quality control of Baijiu involves complex components of the test samples, and the traditional detection methods have disadvantages such as low efficiency and potential environmental pollution. Therefore, spectroscopy, a kind of non-destructive and efficient technique, has become an important method to analyze the key control index and quality monitoring in the process of liquor-making. In this paper, the characteristics of near-infrared spectroscopy, Raman spectroscopy, fluorescence spectroscopy, and hyperspectral imaging technologies are reviewed, especially for the application of spectroscopy technology in the non-destructive detection of key substances in raw materials of Baijiu, physical and chemical indicators of daqu, fermented grains and Baijiu, the significance of spectroscopy in Baijiu quality control technology and improving Baijiu quality and safety. This paper further proposes that the scope of application of spectroscopic technology in Baijiu detection can be expanded in the future, such as establishing a rapid detection method for physical and chemical indicators in its by-products (distillers, grains, huangshui, etc.), or the rapid classification of three typical types in sauce-flavor base liquors. These researches would be beneficial to the quality control effect and economic benefit of the Chinese liquor-making industry.