Abstract: The content of ethyl lactate in baijiu is difficult to control owing to its high dependent on the brewing process. However, high levels of ethyl lactate can negatively affect the flavor of Baijiu and the after-effects of consumption. Therefore, analyzing the production mechanism of ethyl lactate and ensuring its appropriate concentration in different flavored baijiu holds significant guiding implications for both the production of distilleries and the healthy consumption of consumers. This article elaborates on the mechanism of ethyl lactate production from lactic acid and ethanol through esterification and chemical reactions in Baijiu, summarizes its effects on aroma production and taste enrichment, and sets standards for ethyl lactate content in different flavored Baijiu. Furthermore, this review discusses the measures utilized to control the content of ethyl lactate in Baijiu production, including raw materials, Jiuqu, lactic acid-degrading bacteria, microbial interactions, sealing methods, distillation equipment, distillation pressure, sequence, and aging process. It also analyzes the effects of lactate reduction measures on the quality, taste, and yield of baijiu, as well as the practical application of these measures in some Baijiu enterprises. The study proposes that future exploration and optimization of more efficient and environmentally friendly techniques of lactate reduction should focus on biotechnology, including genetic and metabolic engineering to provide reference for the further application of lactate reduction techniques in Baijiu brewing.