Baijiu is one of the most famous distilled spirits in the world, among which Luzhou-flavor liquor is the most popular and best-selling liquor among various flavors, accounting for more than 70% of China’s liquor production. This project will build an engineering strain of Saccharomyces cerevisiae, increase the content of ethyl caproate, an aroma substance, improve the quality of Luzhou-flavor liquor, reduce food consumption, shorten fermentation time, and optimize the production process of Luzhou-flavor liquor. By constructing overexpression vector by overexpressing ACC1, FAS1, and FAS2 genes, using lithium acetate transformation technology to transfer it into yeast cells, and using gas chromatography to analyze ethyl acetate after fermentation. This project can improve ethanol and produce a large amount of ethyl hexanoate, which can improve the quality of liquor, the flavor and taste of liquor are improved.
