Headspace　solid　phase　microextraction　coupled　with　gas　chromatography　(HS-SPME-GC-MS)　was　applied　to　identify　the　volatile　fl　avor　components　of　two　traditional　fermentation　starters　(Baiqu　and　Hongqu)　for　Hongqu　glutinous　rice　wine.　The　characteristic　aroma　components　were　determined　by　principal　component　analysis　(PCA)　and　orthogonal　partial　least　squares　discriminant　analysis　(OPLS-DA).　Also,　MiSeq　high　throughput　sequencing　technology　was　used　to　analyze　the　structure　of　microbial　fl　ora　in　the　two　fermentation　starters.　Results　showed　that　a　total　of　70　volatile　components　were　detected　in　the　fermentation　starters,　and　that　there　was　a　signif　i　cant　difference　in　the　volatile　prof　i　les　of　Hongqu　and　Baiqu.The　dominant　microorganisms　in　Hongqu　were　Bacillus　sp.,　Weasella　sp.,　Staphylococcus　sp.,　Aspergillus　niger,　A.　oryzae　and　A.　fl　avus,　while　the　dominant　microorganisms　in　Baiqu　were　Pantoea　sp.,　Enterobacter　sp.,　Weasella　sp.,　Saccharomyces　cerevisiae,　Rhizopus　arrhizus　and　Mucor　indicus.　The　research　results　provide　a　theoretical　basis　for　elucidating　the　mechanism　of　aroma　production　and　for　improving　the　fl　avor　quality　of　Hongqu　glutinous　rice　wine.　©　2019,　China　Food　Publishing　Company.　All　right　reserved.