Guided by the evaluation system of sensory neurophysiology, the research and innovative technology development in the evaluation of comfort and drinking health and drinking quality of organic highland barley wine were carried out for the first time through animal and human physiological models, in order to provide scientific support for improving the quality of highland barley wine. The project achievements won the third prize of Science and Technology Progress of China Light Industry Federation (2019), the second prize of Science and Technology Progress of China Food Industry Association (2020), and the third prize of Science and Technology Progress of China Wine Industry Association (2018).