BACKGROUNDIt　has　been　well　accepted　that　lactic　acid　bacteria　(LAB)　are　the　main　bacterial　genera　present　during　the　brewing　of　Chinese　rice　wine　(CRW).　LAB　plays　a　decisive　role　in　the　flavor　quality　of　CRW;　however,　its　application　in　CRW　has　previously　been　overlooked.　Therefore,　effects　of　different　LAB　as　co-fermenter　on　the　flavor　characteristics　of　CRW　were　investigated.RESULTSCo-fermentation　of　LAB　increased　the　utilization　rate　of　reducing　sugar,　concentration　of　lactic　acid,　amino　acid　nitrogen　and　total　acidity,　as　well　as　the　content　of　volatile　flavor　compounds.　Different　LAB　doses　had　little　effect　on　the　flavor　profiles　of　CRW,　but　the　species　of　LAB　greatly　affected　the　flavor　characteristic.　The　flavor　of　CRW　co-fermented　with　Lactococcus　lactis　was　characterized　by　long-chain　fatty　acid　ethyl　esters,　while　co-fermentation　with　Weissella　confusa　highlighted　the　ethyl　esters　of　low　molecular　weight　and　short　carbon　chains　in　the　resultant　CRW.　Alcohol　compounds　were　dominant　in　the　CRW　co-fermented　using　Pediococcus　pentosaceus.CONCLUSIONThe　co-fermentation　of　LAB　increased　the　number　of　volatile　flavor　compounds,　especially　esters.　LAB　exhibited　great　potential　in　the　application　of　CRW　industry　to　enrich　the　flavor　characteristics　and　enhance　the　flavor　diversity　of　the　final　product.　&　COPY;　2023　Society　of　Chemical　Industry.