In this study， simulated solid-state fermentation for Baijiu production was adopted to investigate the application of Wickerhamomyces anomalus YF1503 in improving the content of ethyl acetate in the brewing process and the quality of Baijiu. Firstly， the effects of different fermentation modes and inoculation amount on the improvement of ethyl acetate by Wickerhamomyces anomalus YF1503 were investigated. Then， the components and contents of volatile flavor substances in the experimental group and the control group were compared and analyzed by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. Results showed that Wickerhamomyces anomalus YF1503 could increase the content of ethyl acetate in the Y-type fermentation mode with lid seal and the F-type fermentation mode with water seal， and the Y-type fermentation mode had the best effect. And， the five inoculation levels could significantly increase the content of ethyl acetate. When the inoculation amount was 10%， the effect of synthesizing the content of ethyl acetate at each fermentation time point was outstanding. Results also showed that the types and contents of volatile flavor substances in the fermentation system increased， especially esters， after the addition of Wickerhamomyces anomalus YF1503. In conclusion， Wickerhamomyces anomalus YF1503 has potential to increase the flavor compounds and improve the quality of Baijiu.