To　study　the　influence　of　yeast　strains　on　the　flavour　compounds　of　Hong　qu　glutinous　rice　wine,　the　investigation　was　started　with　rice　by　using　the　yeast　strains　designated　Y1,　Y2,　Y3,　Y5,　Y11,　Y19,　monascus　designated　Bl　and　rhizopus　oryzae　designated　M1,　and　saccharification-fermentation　mode　to　brew　Hong　qu　glutinous　rice　wine.　The　result　indicated　that:　1)　the　yeast　contributed　more　to　ester　than　alcohol　and　organic　acid　obviously;　2)　the　ester　and　alcohol　in　the　wine　was　mainly　formed　during　yeast　metabolism,　the　yeast　could　sharply　bring　up　the　both　content　while　decreasing　the　alcohol-ester　rate;　3)　isoamyl　acetate,　diethyl　succinate　and　phenethyl　acetate　was　brought　neither　by　material　or　saccharolytic,　but　formed　by　yeast　during　ester-synthesis　route　in　the　following　fermentation;　4)　the　organic　acid　that　influenced　the　flavor　was　mainly　formed　by　the　cereal　or　aspergillus-metabolism.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.