34 results about "Isoamyl acetate" patented technology

The invention discloses breeding of a pichia kluyverovii strain with high yield of beta-lyase and application of the pichia kluyverovii strain in beer fermentation, and belongs to the technical field of bioengineering. The pichia kluyveri B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the pichia kluyveri B21 is CGMCC (China General Microbiological Culture Collection Center) No.34028. The strain can produce high-yield beta-lyase, and the beta-lyase is catalyzed to produce volatile mercaptan and endows beer with fruity flavor. The contents of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl caprate, phenethyl acetate, linalool and nerol generated by the pichia kluyveri B21 in a hops simulated culture medium are relatively high, and the volatile substances can increase the fruit fragrance and flower fragrance of beer and enrich the flavor of the beer. The pichia kluyveri B21 is expected to be added into production of other food and beverages so as to enrich flavor substance components.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.

The application provides a flavor composition for electronic cigarettes, electronic cigarette liquid and a preparation method thereof. The flavor composition for electronic cigarettes comprises 0.1-0.4 parts of ethyl isovalerate, 2.0-5.0 parts of isoamyl acetate, 0.1-0.6 parts of ethyl butyrate, 0.4-1.6 parts of ethyl acetate, 0.1-0.6 parts of propyl acetate, 0.1-0.6 parts of myric aldehyde, 0.05-0.3 parts of malic acid liquid and 0.02-0.1 parts of acetic acid liquid. By adjusting the ratio of the flavor composition, the application makes the flavor composition have strawberry flavor, can restore the pure fruit pulp aroma of strawberries, has high restoration degree of strawberry flavor, long aftertaste and good stability after high-temperature and high-humidity baking, and can be applied to electronic cigarette liquid, thereby improving the experience of users using electronic cigarettes.

The invention relates to the technical field of microorganisms, in particular to a pediococcus acidilactici ZF636 strain and application of the pediococcus acidilactici ZF636 strain. The pediococcus acidilactici strain ZF636 is obtained by screening, is salt-resistant and acid-resistant, has relatively strong ester production capacity, and particularly has high yield of isoamyl acetate; the strain is used for high-salt food fermentation, the content of ester substances, especially isoamyl acetate, of a product and the total amount of volatile compounds can be remarkably increased, meanwhile, the sauce flavor, the ester flavor, the delicate flavor and the strong flavor of the product are improved, the flavor of the product is more balanced and richer, and the flavor and the overall quality of the product are comprehensively improved.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The application discloses a high-yield beta-lyase Pichia kluyveri strain breeding and application in beer fermentation, belonging to the field of bioengineering technology. Pichia kluyveri The Pichia kluyveri (Pichia kluyveri) B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 34028. The strain can produce high-yield beta-lyase, the enzyme catalyzes the production of volatile mercaptans, and can impart beer fruity aroma. The Pichia kluyveri B21 produces high content of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl decanoate, phenethyl acetate, linalool and nerol in hop simulation culture medium, and these volatile substances can increase beer fruity aroma, floral aroma and rich beer flavor. The Pichia kluyveri B21 is expected to be added to the production of other food and beverage to enrich flavor substance components.

To suppress fading of food and drink colored with an anthocyanin-based pigment.SOLUTION: An effective amount of at least one kind selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methyl butyrate, ethyl 3-hydroxyhexanoate, alpha-ionone and damascenone is added to food and drink colored with an anthocyanin-based pigment. In addition, a pigment preparation and a food and drink composition containing the same components are provided.SELECTED DRAWING: None

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention relates to magnetic covalent organic framework (COF) composite nanomaterial immobilized lipase based on amino acid ionic liquid modification as well as a preparation method and application of the magnetic covalent organic framework (COF) composite nanomaterial immobilized lipase. The immobilized enzyme is prepared by taking Fe3O4 as a magnetic core, coating the magnetic core with dopamine, polymerizing to form a COF shell layer, modifying the surface of a carrier with amino acid ionic liquid (HisIL), and covalently immobilizing lipase (such as porcine pancreatic lipase), and the prepared immobilized enzyme is applied to catalytic synthesis of isoamyl acetate through esterification reaction.

This invention discloses a composite soil conditioner and its preparation method, belonging to the field of soil conditioner preparation technology. The conditioner includes the following raw materials: biochar, composite microbial inoculum, L-erythritol, D-mannitol, isoamyl acetate, humic acid, straw residue, and sawdust. The biochar is treated with L-erythritol, isoamyl acetate, and D-mannitol to load microorganisms, increasing the microbial loading rate and ensuring good growth and reproduction speed and activity of the microorganisms. This solves the problem of microorganisms being easily affected by adverse environmental factors, reducing their effectiveness. The components in the conditioner work together to have a good comprehensive improvement effect on obstacle soils, showing great application prospects in soil improvement.

The present invention relates to the field of fermented beverage, such as beer, production. More specifically, the invention provides yeast strains of the genus Starmera with one or more mutations in the gene LEU4, which are particularly useful in the production of beverages with enhanced levels isoamyl alcohol and isoamyl acetate.

The present application belongs to the technical field of fermented food, and particularly relates to a Saccharomyces cerevisiae XTC-y11, a bacterial agent and application. The present application provides a Saccharomyces cerevisiae XTC-y11 with a preservation number of CGMCC No. 25927. The fermented flour product prepared by the Saccharomyces cerevisiae XTC-y11 can produce more aroma substances. The results of the examples show that the content of isoamyl acetate in the fermentation liquor obtained by fermenting the wort medium with the Saccharomyces cerevisiae XTC-y11 for 24 hours reaches 14.4637 μg / L, the Saccharomyces cerevisiae XTC-y11 produces more isoamyl acetate to increase the aroma of the steamed buns when the steamed buns are fermented by the Saccharomyces cerevisiae XTC-y11, and the sensory score of the steamed buns is high. It can be seen that the Saccharomyces cerevisiae XTC-y11 has a good application prospect in the preparation of fermented flour products.

The application discloses a Pediococcus pentosaceus strain derived from high-temperature Daqu and application thereof, the strain is named Pediococcus pentosaceus zqw75, and the preservation number is CGMCC NO.25146.The strain can produce aroma substances such as lauryl acetate, n-heptanol, butyl dodecalactone, benzene acetaldehyde, methyl heptenone and pyrazine, and when the strain is used in combination with commercial sweet wine starter, the relative content of phenylethanol is increased from 8.562% to 10.455%, the relative content of ethyl butyrate is increased from 0.460% to 1.473%, the relative content of ethyl octanoate is increased from 0.754% to 1.672%, the relative content of ethyl n-hexanoate is increased from 0.832% to 3.446%, and the relative content of isoamyl acetate is increased from 0.832% to 2.155%; and the strain can produce aroma substances that are not produced by the commercial sweet wine starter, such as hexanoic acid, butyric acid, octanoic acid, ethyl hexanoate and lauryl acetate.The strain can be applied in the field of liquor making, including pit mud making and liquor flavor substance improvement, and has great industrial application value.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: • 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols, the beer distillate containing ethyl acetate and amyl alcohols in a weight ratio of ethyl acetate : amyl alcohols of less than 1:30; • 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; • 0.3-10 parts by weight of fruit juice concentrate; • 0.2-1.2 parts by weight of carbon dioxide; • 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: · 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols; · 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; · 0.3-10 parts by weight of fruit juice concentrate; · 0.2-1.2 parts by weight of carbon dioxide; · 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The application discloses a kind of strawberry wine and its brewing method, adopt first Angelus yeast SY after Angelus yeast RW fermentation after the strawberry wine aroma compound content of aging is ester > alcohol > acid > other > terpene class.SY+RW fermentation of strawberry wine aroma compound content is ester > alcohol > other > acid > terpene class, it is rich in the complexity of wine aroma, give fruit wine more elegant and unique aroma;Wherein, in the fermentation of Angelus yeast SY, the highest OAV value of isoamyl acetate is given, and the main fermentation stage of wine body presents the rich banana aroma;In the fermentation stage of Angelus yeast RW, the content of ester is more, wherein the highest OAV value of ethyl decanoate and isoamyl acetate is given, and the rich pineapple, banana aroma of post-fermentation stage of wine body is given;With the progress of fermentation, the highest OAV value of ethyl cinnamate and phenylethanol is reached, and the rose flower fragrance and sweet amber paste fragrance of strawberry wine aging stage are given, and accompanied by the original aroma of strawberry fruit.

The present application belongs to the technical field of industrial microorganisms, and particularly relates to an acid-tolerant high-ester-aroma-producing Zygoascus sieboldii and application thereof. Cyberlindnera jadinii The Zygoascus sieboldii provided by the present application is classified and named as GJLJ20, has been preserved in the China Center for Type Culture Collection (CCTCC) on November 19, 2025, and has a preservation number of CCTCC NO: M 20252589. The Zygoascus sieboldii of the present application has excellent acid tolerance and high flavor synthesis capacity. In a high-acid stress environment with a lactic acid volume concentration of up to 4% and a pH as low as 3.0, the Zygoascus sieboldii can still grow well (OD600 reaches 2.27±0.4), and can efficiently synthesize key flavor esters of wine, including phenethyl acetate, isoamyl acetate and ethyl acetate, thereby significantly enhancing the richness and level of wine aroma.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

To provide a method for producing a beer-taste beverage in which the content of ethyl acetate and / or isoamyl acetate is effectively reduced, and to provide a method for effectively reducing the content of ethyl acetate and / or isoamyl acetate in the beer-taste beverage.SOLUTION: A method for producing a beer-taste beverage includes a boiling step of boiling a raw material liquid, a removal step of removing an unwanted substance in the raw material liquid boiled in the boiling step, a cooling step of cooling the raw material liquid from which the unwanted substance has been removed in the removal step, and a fermentation step of performing alcohol fermentation by adding yeast to the raw material liquid cooled in the cooling step. The beer-taste beverage is produced in which the content of ethyl acetate and / or isoamyl acetate is reduced as compared with a beer-taste beverage produced by the same method except that the silicone-based defoaming agent is not added.SELECTED DRAWING: None

The invention discloses a method for improving flower and fruit flavor of Baijiu. According to the method, pure glutinous sorghum of which the amylopectin content is greater than or equal to 70% is used as a unique fermentation raw material, and a pure grain solid-state fermentation process without adding matching grains is adopted; the method comprises the following steps: preparing four specific preserved strains into a solid microbial inoculum, preparing a compound microbial inoculum according to a weight ratio of (2-4): (2-4): (1-2): (1-2), mixing the compound microbial inoculum with yeast without exogenous functional microbial inoculum addition according to a ratio of (4-8): (1-2), and adding 0.1% of food-grade silicon dioxide to prepare enhanced distiller's yeast which accounts for 1-2% of the dry weight of pure glutinous sorghum; the fermentation temperature is controlled to be 20-24 DEG C, the period is 14 days, and the temperature control precision is + / -0.5 DEG C. Flower and fruit flavor esters can be synergistically and remarkably improved, the contents of ethyl acetate, isoamyl acetate and phenethyl acetate are respectively improved by more than or equal to 68%, more than or equal to 50% and more than or equal to 97%, n-propyl alcohol and fusel oil are respectively reduced by more than or equal to 52% and more than or equal to 11%, the wine rate is more than or equal to 62%, meanwhile, the typical style of a baijiu main body is completely reserved, and the method is particularly suitable for the glutinous and elegant composite aroma characteristic of glutinous baijiu. The method is standardized in process, high in repeatability, good in industrial adaptability and easy to popularize and apply on a large scale.

The purpose of this disclosure is to provide a fragrance for use in entrances or toilets, which is dispersed in the entrance or toilet and can impart an excellent fragrance to the wallpaper of the entrance or toilet. [Solution] A fragrance for scenting wallpaper in an entrance hall or toilet, comprising at least one fragrance selected from the group consisting of lime oil, spearmint oil, peppermint oil, ethyl butyrate, isoamyl acetate, lavender oil, lavandin oil, ylang-ylang oil, lemongrass oil, hexyl acetate, and citral.

This application provides a method for phase analysis of manganese in ores, belonging to the field of phase analysis of ores. The method involves weighing an ore sample and sequentially leaching it with silver nitrate solution to separate the manganese sulfate phase; then leaching it with aluminum nitrate solution under heating, adding a mixed solution of isoamyl alcohol and isoamyl acetate as a first inhibitor to separate the manganese carbonate phase; followed by stepwise leaching with sulfurous acid solution and hydroxylamine sulfate-sulfuric acid solution, adding a mixed solution of n-butanol and ethyl acetate as a second inhibitor to separate the manganese oxide phase; and finally, the remaining residue is digested by ashing to obtain the silicate phase. The manganese content of each phase digest is determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). This application rationally selects various possible forms of manganese in the ore and scientifically selects the leaching agent for each phase, ensuring that the leaching agent of the previous phase does not leach manganese from the subsequent phases, thus guaranteeing accurate determination of each phase.

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

The invention provides a novel hansenula polymorpha strain, which is classified and named as Hanseniaspora thailandica CL49, is preserved in the China Center for Type Culture Collection (CCTCC), and has the preservation number of CCTCC NO: M 2025862. The invention also provides an activation culture method of the strain, an application of the strain in fermentation preparation of blueberry wine, and a fermentation preparation method of the blueberry wine. The hanseniaspora thailandica CL49 has the advantages that the hanseniaspora thailandica CL49 is screened and separated, and the hanseniaspora thailandica CL49 is inoculated to ferment the blueberry wine independently or in a manner of being mixed with saccharomyces cerevisiae, so that the content of total phenols and anthocyanin can be remarkably increased, and the red color of a wine body is enhanced; and terpene and acetate substances can be increased, particularly, accumulation of sweet and fragrant characteristic substances such as beta-damascenone, isoamyl acetate and phenethyl acetate is promoted, the flower and fruit fragrance and the sweet fragrance are enhanced, and the flavor bottleneck of existing blueberry wine is broken through.

The application provides a bethyla huidobrensis bisexual attractant, a preparation method and application thereof. The bethyla huidobrensis bisexual attractant comprises methyl eugenol and isoamyl acetate. The attractant significantly improves the attraction effect on male and female bethyla huidobrensis, reduces the use amount of methyl eugenol, has the advantages of low cost and simple preparation, and is suitable for industrialized production of the bethyla huidobrensis killing agent.

The present invention relates to a method for producing a top-fermented beer or a beer-like beverage with an ethanol content of between 0.0% and 1.0% by volume, characterized in that it comprises providing a top-fermented base beverage containing ethanol, reducing the ethanol content of the fermented base beverage by a dealcoholization step, followed by the addition of flavoring to the fermented base beverage with reduced ethanol content to produce the top-fermented beer or beer-like beverage, wherein the added flavoring includes 4-vinyl guaiacol (4VG), and wherein the added flavoring further comprises ethyl acetate and isoamyl acetate, added in an amount effective to mask any possible undesirable flavor note caused by the 4VG, wherein the 4VG is added in an amount of between 0.2 and 2.0 ppm, and the isoamyl acetate is added in an amount of between 2.0 and 14 ppm.0 ppm, and wherein ethyl acetate is added in an amount between 40.0 - 80.0 ppm.

The invention relates to the technical field of microorganisms and fermentation engineering, and particularly discloses a Pichia kluyveri strain H421, and the preservation number of the Pichia kluyveri strain H421 is CGMCC (China General Microbiological Culture Collection Center) NO.34649. The bacterial strain H421, commercial saccharomyces cerevisiae D254 and schizosaccharomyces pombe CICC 32484 are sequentially inoculated and fermented, the aroma of the brewed lonicera caerulea fruit wine is dominated by isoamyl acetate and phenethyl acetate, the brewed lonicera caerulea fruit wine is rich in various esters such as ethyl caprylate, ethyl caprate and diethyl succinate, and the characteristic flower and fruit aroma is jointly formed. The strain H421 has excellent alcohol resistance, acid resistance and SO2 resistance, and can adapt to the fermentation environment of the lonicera caerulea fruit wine. By adopting a multi-strain sequential inoculation fermentation method including the strain, the content of malic acid in the lonicera caerulea fruit wine can be remarkably reduced, and the variety and content of aroma substances are greatly increased, so that the problems of strong acerbity and single aroma of the lonicera caerulea fruit wine are effectively improved.

The invention belongs to the technical field of microbial fermentation, and particularly relates to Wickers hansenula anomala, a microbial agent of the Wickers hansenula anomala and application of the Wickers hansenula anomala and the microbial agent of the Wickers hansenula anomala. In order to screen and separate more abnormal Wickersenula polymorpha new strains and enrich the flavor of Baijiu, especially Maotai-flavor Baijiu, the abnormal Wickersenula polymorpha new strain w.a is separated, screened and identified from Maotai-flavor Baijiu fermented grains, and the preservation number of the abnormal Wickersenula polymorpha new strain w.a is CGMCC (China General Microbiological Culture Collection Center) No.39014. The strain not only can grow under high acidity, but also can generate various volatile aroma compounds, such as phenethyl acetate, isoamyl acetate, ethyl phenylacetate, isoamyl alcohol, isobutanol, linalool, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol and guaiacol. Therefore, the strain is of great significance in improving the flavor of white spirit and providing the fragrance of flowers and fruits in the wine production process, especially in the fermentation process of Maotai-flavor white spirit.