Abstract: This paper established the interaction system between vinasse goose and distilled spirit, aiming at illustrating how the concentrations of distilled spirit change the microstructure, texture and tasted compounds by transmission electron microscope, Raman spectroscopy and amino acid analyzer.The results indicated that sarcomere length firstly increased and then decreased (p < 0.05) when concentration of the distilled spirit increased from 0% to 9% (v/v) .Myofiber diameter of vinasse goose had no significant change during processing, the content of secondary structure of myofibrillar proteins implied that the content ofα-helix significantly decreased, and gradually transformed into β-sheet and random coil (p < 0.05) . The content of total free amino acids and delicious amino acids significantly increased during the processing (p < 0.05) .At 3% of distilled spirit, L^*and a^*values reached the maximum while hardness reached the minimum value. This investigation showed that the marination of distilled spirit could influence the structure of myofibrillar proteins, improve texture characteristics and contribute to the accumulation of free amino acid.