? Esters are an important part of liquor aroma. Although the binding acids of these esters are different, they are almost all ethyl esters. Esters such as ethyl acetate, ethyl lactate and ethyl acetate are chromatographic skeleton components in liquor, which play an important role in the formation of liquor aroma, taste and style. Isoamyl acetate was found in some high-quality liquor. Ordinary liquor with short fermentation period has the highest content of ethyl acetate among esters, ranking second except alcohol and water. Ethyl propionate is rare in wine. Ethyl butyrate smells much better than butyric acid, and in rare cases it will have the aroma of fruit. Ethyl lactate has a soft fragrance, but if it is too much, it smells like grass. Others are keto acid esters, which have excellent aroma, but generally not much in liquor. In addition, ethyl acetate has a restrictive effect on acetaldehyde, which can mobilize body fluids through the kidney and eliminate substances that are uncomfortable to the human body in wine. Ethyl lactate can promote ethanol to stimulate cerebral cortex and make people excited. Ethyl acetate can reduce lung fire and stabilize cardiopulmonary function.