Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The invention discloses a preparation method of esterified aroma-producing functional yeast. The method comprises the following steps: S1, adding a wine-making fermentation byproduct yellow water into koji-making water to adjust the pH value to be acidic; s2, adding an esterifying enzyme metabolism functional microorganism monascus purpureus (the preservation number is CGMCC No.5771) subjected to multiplication culture, and uniformly stirring and mixing to obtain a mixture to be fermented; s3, the mixture to be fermented is sequentially subjected to yeast treading for blank forming, indoor culture and stacking fermentation, and a finished product of the esterified aroma-producing functional yeast is obtained. When the prepared esterified aroma-producing yeast is applied to an acid environment of a wine-making fermentation pit, the esterified aroma-producing capacity of the yeast can be greatly improved, so that the main aroma of Luzhou-flavor liquor is improved; and moreover, the yellow water, which is a by-product of wine making, is comprehensively utilized to the greatest extent, so that the problem of resource utilization of yellow water in the white wine industry is solved, and the waste discharge and treatment cost are reduced.