Hongqu　rice　wine　was　brewed　with　glutinous　rice　as　raw　material　and　Hongqu　as　starter.　Monascus　and　Saccharomyces　cerevisiae　were　the　core　microorganisms　in　the　brewing　system.　In　this　paper,　using　glutinous　rice　as　the　fermentation　substrate,　Monascus　puijmreus,　Monascus　ruber　and　Monascus　kaoliang　were　combined　with　S.　cerevisiae　to　study　the　effects　of　different　combinations　and　fermentation　modes　(simultaneous　fermentation　and　sequential　fermentation)　on　the　production　of　volatile　components.　A　total　of　89　volatile　flavor　compounds　were　identified　from　fermented　rice　wine　based　on　headspace　solid　phase　microextraction-gas　chromatography　mass　spectrometry　(HS-SPME-GC-MS).　Heat　map　analysis　showed　that　the　combined　fermentation　of　Monascus　and　S.　cerevisiae　produced　more　aroma　substances　than　the　pure　fermentation　of　Monascus,　and　the　sequential　fermentation　produced　more　aroma　substances　than　the　simultaneous　fermentation,　especially　the　sequential　fermentation　of　M.　purpureas,　M.　ruber　and　S.　cerevuiae.　According　to　the　principal　component　analysis　of　volatile　flavor　components　of　different　Monascus　and　S.　cerevisiae　combined　fermentation,　M.　purpureus　and　M.　ruber　and　S.　cerevisiae　will　produce　more　volatile　flavor　components　under　the　sequential　fermentation　mode,　and　their　flavor　compositions　were　close　to　each　other.　Through　the　analysis　of　the　content　difference　of　volatile　flavor　components,　isobutanol,　1-heptanol,　(3Z)-3-nonene-1-ol,　2-tetradecanol,　(Z)-5-octene-1-ol,　decanal,　ethyl　caproate,　ethyl　decanoate,　9　-decenoate,　ethyl　phenylacetate,　ethyl　acetate,　1,2　-dimethoxy　-4　-vinyl　benzene,　acridine　were　the　characteristic　volatile　flavor　substances　in　the　combined　fermentation　products　of　Monascus　and　S.　cerevisiae.　The　results　of　this　study　could　provide　a　theoretical　basis　for　the　improvement　of　flavor　quality　and　quality　control　in　the　industrial　production　of　Hongqu　rice　wine.　©　2024　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.