Fragrance-producing yeast with fruity flavor through fermentation and application of aroma-producing yeast

The invention relates to the technical field of biological engineering, in particular to aroma-producing yeast with fruity flavor through fermentation and application of the aroma-producing yeast, the strain belongs to Dipodascus macroporus DDC008, and the preservation number is CCTCC M 20232692. The method comprises the following steps: separating and screening mature apple peels in the Wei County of Shaanxi province to obtain an aroma-producing yeast Dipodascus macroporus, wherein the optimal growth conditions of the strain are as follows: the temperature is 28 DEG C, and the pH value is 4.0; the aroma-producing yeast synthesizes beta-phenethyl alcohol in the liquid fermentation process, the substance has soft, pleasant and lasting rose aroma, the content of the beta-phenethyl alcohol accounts for 60% or more of the total content of volatile substances, the content measured in a shake flask level in a semi-quantitative mode is 100 mg/L, and the content measured in a pilot plant test level in a semi-quantita