Isolation and identification of aroma-producing yeasts in the fermented grains of Maotai-flavor liquor

Aroma-producing yeast is also called ester-producing yeast, which mainly belongs to esterproducing and candida yeast. It is the main aroma-producing microoganism of Chinese liquor (Guoliang Wang et  al. 2004). Aroma-producing yeast can use ethanol as the carbon source. There is not only a ethanol fermentation ability, but acetic fermentation. Furthermore, it can produce a main ester fragrance with various aroma components. It can be based on sugar, aldehyde, organic acids and salts to synthesize ester by esterifying enzyme (Shishui Zhou et al. 2010). Aroma-producing yeast is appropriate for producding all kinds of liquors, its main effect is producing aroma to increase flavor, eliminating rough flavor and enhancing wine body harmony, thus improving liquor quality (Zhenqun Lu. 2012).