This　study　aimed　to　explore　the　feasibility　of　multi-strain　co-fermentation　of　light-type　dry　Hong　Qu　glutinous　rice　wine.　Firstly,　giving　priority　to　the　filamentous　fungal　strains　with　high　glucoamylase　activity　and　yeast,　combinations　of　2　strains　of　Monascus　sp.　(A5　and　B6),　2　strains　of　Rhizopus　oryzae　(M1　and　M2),　1　Saccharomyces　cerevisiae　(NY02),　were　conducted　to　brew　glutinous　rice　wine,　of　which　main　physicochemical　and　sensory　characteristics　were　evaluated.　Scecondly,　with　the　same　filamentous　fungal　strains,　three　strains　of　Saccharomyces　cerevisiae　yeasts　(Y2,　Y5,　NY02)　or　their　combinations　were　selected　for　co-fermentation.　The　results　showed　that　the　optimum　combinations　were　＇A5　+　B6　+　M2　+　NY02＇　and　＇A5　+　B6　+　M2　+　Y2＇.　Saccharomyces　cerevisiae　Y2　and　NY02　had　similar　fermentation　characteristics.　For　the　combination　of　＇A5　+　B6　+　M2　+　NY02＇,　Monascus　B6　contributed　to　the　red　pigment　and　yellow　pigment　production,　and　significantly　improved　the　overall　flavor　of　the　wine　samples　as　well;　Rhizopus　oryzae　M2　helped　Monascus　B6　generate　the　pigments;　Monascus　A5　was　beneficial　to　the　overall　flavor.　Meeting　the　requirement　of　light-type　dry　Hong　Qu　glutinous　rice　wine,　both　the　wine　samples　fermented　by　the　combination　of　＇A5　+　B6　+　M2　+　NY02＇　and　＇A5　+　B6　+　M2　+　Y2＇,　were　clear　with　red　colour　and　had　the　characteristic　flavor　and　taste　of　Hong　Qu　glutinous　rice　wine.　Therefore,　mixed-culture　fermentation　for　brewing　a　light-type　Hong　Qu　glutinous　rice　wine　was　practical　and　effectively　governed　the　wine＇s　quality.