Abstract:Higher alcohols，an important part of beer aroma components are produced by beer yeast in the brewing process，An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing beer quality.The metabolism pathway，key genes，metabolic regulation mechanism of higher alcohols in saccharomyces cerevisiae and the main methods for breeding yeast strains with low yield of higher alcohols were reviewed，which provides theoretical basis for reducing the content of higher alcohols in beer and promoting the healthy development of beer industry.