Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in liquor brewing. Esters are important flavor substances of liquor， and their types and contents play a vital role in liquor quality. In this experiment， simulated solid-state fermentation technology was used to study the mechanism of improving liquor flavor substances by artificially adding W. anomalus in liquor production. The fermentation experiment was divided into two groups: the blank group (a) and the addition of W. anomalus Y-1 (b). GC-MS analysis of fermented grains samples from different fermentation periods showed that the addition of Y-1 strain could significantly increase the content of esters and other flavor substances in fermented grains samples. The content of ethyl caproate， the main ester of Luzhou-flavor liquor in group b， was significantly higher than that in group a (P<0.05). The content of ethyl caproate in group b was (856.1±4.00) mg/L at 25 days of fermentation. High-throughput sequencing was performed on the two groups of fermented grains during the fermentation process. The results of Alpha diversity showed that the diversity and richness of bacterial community in group b were higher than those in group a， while the diversity and abundance of fungi were similar， but the abundance of each genus was different. Therefore， the bioaugmentation of liquor fermentation by W. anomalus can change the content of ethyl acetate and other flavor substances. This change is mainly caused by the change of microbial structure caused by the addition of W. anomalus. The results suggest that W. anomalus Y-1 has the potential to improve the flavor profile of solid-state fermented liquor.