Bitter pyroglutamate peptide pGlu-LFNPSTNPWHSP(PGP) is one of the crucial compounds in Huangjiu. In this paper， six proteases were screened to degrade bitter peptide PGP in the simulated Huangjiu， and the degradation rate of PGP combined with effect on the quality of Huangjiu was studied to evaluate potential application of different proteases in reducing the bitterness of Huangjiu. Results showed different proteases had great differences in the degradation of bitter peptides， among them， flavor protease， papain and acid protease had better degradation effects， reaching 95.7%， 79.8% and 24.7%， respectively. Then three effective proteases were applied to commercially Huangjiu， flavor protease had the best effect on reducing bitterness， degradation of PGP reaching 25.2%， and bitterness intensity from 7.2 to 5.8， while volatile compounds had no significant effect. Using ultra-performance liquid chromatography-quadrupole-time-of-flight-MS(UPLC-QTOF-MS)， results showed that the flavor protease was a multi-site enzymatic hydrolysis， which could enzymatically hydrolyze PGP to form tryptophan (W) and pyroglutamate leucine (pGlu-L) and other small molecule amino acids and peptide fragments. This study revealed new insights into reducing bitterness of Huangjiu， which may offer a possibility to reduce the bitterness and improve the quality of Huangjiu.