To　analyze　the　growth　of　yeast　and　the　formation　of　flavor　compounds　of　Hongqu　glutinous　rice　wine　fermentation　system　were　associated　with　the　different　lactic　acid　bacteria(Staphylococcus　pasteuri,　Leuconostoc　mesenteroides,　Pediococcus　pentosaceus,　Lactococcus　lactis,　Lactobacillus　plantarum,　Lactobacillus　casei).　The　results　showed　that　except　for　L.　casei,　other　systems　could　promote　the　growth　of　yeasts.　The　addition　of　lactic　acid　bacteria　did　not　have　significant　influence　on　reducing　sugar　and　ethanol　in　fermented　end　products,　but　the　organic　acid　content　was　significantly　increased.　34　volatile　components　were　identified　by　HS-SPME-GC/MS.　Further　sensory　evaluation　of　fermented　end　products　the　sensory　score　exhibited　pronounced　positive　correlations　with　n-butyric　acid,　phenylacetaldehyde,　2-phenyl　alcohol,　isoamyl　acetate,　n-propanol　and　1-nonyl　alcohol;　negative　correlation　with　butyl　acetate,　octylic　acid,　ethyl　lactate,　ethyl　acanate,　ethyl　octyl,　butyl　alcohol　and　5-methylglycolic　aldehyde.　The　study　found　that　adding　L.　plantarum　or　L.　casei　could　have　adverse　effects　in　brewing　systems.　P.　pentosaceus　has　a　certain　improvement　in　the　quality　of　Hongqu　glutinous　rice　wine,　and　is　a　potentially　superior　lactic　acid　bacteria　that　can　be　used　in　the　brewing　of　Hongqu　glutinous　rice　wine.　©　2020,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.