Abstract:Two yeast strains characterized by high aroma production，namely Y3 and Y5，were obtained from the high-temperature Daqu.After separation and purification，primary screening for aroma production using liquid fermentation，and secondary screening using solid fermentation were performed.Headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）was employed to detect and analyze the products obtained after solid-state fermentation of Y3 and Y5.As a result，43 and 37 volatile aroma compounds were recovered from Y3 and Y5，respectively.The main aroma producing compounds among the products obtained after Y3 solid-state fermentation were β-phenethyl alcohol，isoamyl alcohol，isovaleric acid，and ethyl butyrate，and those obtained after Y5 solid-state fermentation were β-phenylethanol，4-vinylguaiacol，and isoamyl alcohol acid.Based on the morphological，physiological，and biochemical examinations，and molecular identification，Y3 was identified as Saccharomycopsis fibuligera，and Y5 was identified as Wickerhamomyces anomalus.Thereafter，Y3 and Y5 were mixed in equal proportions，and added to the Maotai-flavored liquor fermented grains to simulate the production and fermentation，and then the distilled liquor samples were examined using gas chromatography（GC）for skeleton composition.The results revealed that both Y3 and Y5 significantly increased the levels of ethyl acetate，ethyl lactate，and β-phenylethanol in liquor.