In　order　to　explore　the　feasibility　of　liquid　starter　applied　to　the　brewing　of　Fujian　Hong　Qu　glutinous　rice　wine,　the　liquid-state　Hong　Qu　of　Strain　L　instead　of　the　traditional　solid-state　Hong　Qu　was　used.　The　dynamic　changes　of　supernatant　volume,　weight　loss　as　well　as　fermentation　products　including　alcohol,　sugar,　total　acid,　pH　value,　color　values　etc　were　determined　after　brewing　1,　3,　5,　7,　10,　15,　25　and　30　d,　respectively.　After　aging　for　two　months,　amino　acid　composition,　aroma　components　and　organoleptic　properties　of　the　rice　wine　were　analyzed.　Results　showed　that　the　physical　and　chemical　qualities　of　the　brewed　rice　wine　met　the　national　standard　of　light-type　Hong　Qu　glutinous　rice.　The　amino　acid　content　of　the　wine　was　lower　than　that　brewed　by　solid　starter,　however　it　was　significantly　higher　than　beer　and　red　wine.　The　rice　wine　had　the　unique　sensory　qualities　and　got　the　highest　score　through　sensory　evaluation.　The　probably　reason　was　that　it　contained　the　highest　content　of　ethyl　lactate　and　the　lowest　content　of　advanced　alcohols.　In　conclusion,　it　was　feasible　to　use　pure　strain　liquid　starter　instead　of　the　traditional　solid　starter　to　brew　Hong　Qu　glutinous　rice　wine.　©　2016,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.