Abstract: The main aroma component of Luzhou-flavor liquor is ethyl caproate that has the characteristics of rich aroma, coordinated aroma and so on. However, due to environment, climate, raw materials and other reasons, some Luzhou-flavor liquors have insufficient aroma and poor quality. Some studies have applied ester-producing yeast to the brewing of Luzhou-flavor liquors to improve liquor quality and therefore performed well. Ester-producing yeast is an important functional microorganism in liquor brewing. It is of great significance to explore its aroma characteristics and optimize the ester-producing conditions for the improvement of liquor brewing technology. In this paper, a strain of Wickerhamomyces anomalus Y-1 isolated from Daqu was used as the starting strain. It was found that the yeast could produce ethyl caproate and its growth tolerance was studied. Uniform design method was used to optimize the culture conditions, and SPME-GC-MS was used to detect the content of flavor substances in the fermentation broth. Combined with regression analysis, the effects of culture temperature, time and inoculation amount on the ester production were investigated.The results showed that the strain could grow normally at pH 3 and 34℃, and the ability of ester production remained stable. When the ethanol concentration was higher than 4%, the growth of the strain began to be restricted, and the ability of ester production decreased. Under the conditions of cultivation temperature of 25.2℃, cultivation time of 12.2 h, rotation speed of 180 r/min and inoculation amount of 9.8% (V/V), the total ester content in the fermentation broth was 680.594 μg/L, and the ethyl caproate content reached 380.360 μg/L. The SPME-GC-MS results were compared with the NIST mass spectrometry database, and a total of 40 substances that contributed to liquor quality were identified, including ethyl caproate, ethyl caprylate, ethyl heptanoate, ethyl valerate, β-phenylethanol, and isoamyl alcohol. It is of great significance for increasing esters and flavoring of Luzhou-flavor liquor. Wickerhamomyces anomalus Y-1 strain showed good growth tolerance and strong ability to produce esters and alcohols. The optimization of culture conditions laid the foundation for the next application in the quality improvement of Luzhou-flavor liquor.