Abstract: The esterified liquid with higher ester content was obtained by esterifying reaction between organic acid and alcohol in wine tail water,under the catalysis of esterifying enzyme,produced by liquid fermentation of monuscus. Total ester content value in the mixture,tested by the ways of titration and gas chromatography,was the main indicator to determine influencing esterifying reaction factors and scope. Single factor experiment and orthogonal test were done in the study. The result showed that,the optimization conditions were ethanol 10%,caproate 1.5%,esterifying enzgme 9%,the optimization esterifying reaction temperature 35℃.In the conditions,the total ester content in esterification liquid reached 137.01 mg/100 mL,among which the content of caproic acid ethyl ester was as high as 222.71 mg/L. The content of ethyl lactate decreased from 92.93 mg/L to 74.61 mg/L,and the ratio of ethyl lactate to ethyl hexanoate was less than 1.The esterified liquid was just fitting for liquor blending,which not only greatly increased the total ester content in the wine,but also reduced the content of ethyl lactate,reduced the inhibition of ethyl lactate on the main flavor and astringent taste,so that the aroma of wine was more prominent coordinate.