Abstract:Esters are important flavor components in Baijiu. Ethyl lactate，one of the four major esters in Baijiu，has an important influence on the flavor and quality of the liquor. As brewing technology improves and mechanisation develops，the relevant research on the fermentation method and fermentation strains has not been adjusted in time，consequently，the production of ethyl lactate in Baijiu is low，especially for Baijiu with ethyl lactate as the characteristic flavor substance.This may lead to problems such as the less prominent aroma and the thin aftertaste. Therefore，regulation of ethyl lactate content is one of the key issues in Baijiu brewing and quality control.This article provided a research review on the synthesis pathway of ethyl lactate and factors for ethyl lactate content，and concluded the relationship between key microorganisms and ethyl lactate in the fermentation process.It also summarized the regulation method of ethyl lactate from three perspectives：fermentation process optimization，strain screening and modification，and anabolic regulation，aiming to provide a reference for the targeted regulation of ethyl lactate content in Baijiu.