The　8　Monascus　strains　were　fermented　in　solid-state　fermentation　system　using　rice　as　culture　medium.　The　production　capacity　of　glucoamylase　activity,　monascus　pigment　and　citrinin　of　the　strains　were　compared　and　the　best　strain　could　be　as　a　candidate　for　Hongqu　glutinous　rice　wine　brewing.　Results　showed　that　the　characteristics　of　the　8　Monascus　Strains　were　significantly　different.　Strains　B5　(M.　aurantiacus)　was　of　the　lowest　level　of　citrinin　and　higher　ability　in　the　production　capacity　of　monascus　pigment　and　glucoamylase　activity.　The　yields　of　citrinin,　alcohol-soluble　and　water-soluble　monascus　pigment,　glucoamylase　activity　were　9.06　ug/g,　420.82　U/g,　117.6　U/g　and　410.7　U/g,　respectively.　Thereby　B5　is　a　good　Monascus　strain　for　Hongqu　glutinous　rice　wine　brewing.　Results　of　the　variation　trend　of　glucoamylase,　monascus　pigment　and　citrinin　production　by　B5　during　starter　propagation　process　indicated　that　the　optimum　duration　for　the　process　was　9　days.　©　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.