Lactic　acid　bacteria　(LAB)　are　crucial　for　enhancing　Huangjiu　flavor,　yet　no　standardized　criteria　exist　for　selecting　LAB　strains　for　this　purpose.　This　study　aimed　to　investigate　the　suitability　of　screening　appropriate　LAB　strains　as　adjunct　starters　for　Huangjiu　fermentation.　Twenty-five　LAB　strains　were　assessed　for　their　stress　resistance　and　fermentation　characteristics.　Co-fermentation　with　Saccharomyces　cerevisiae　was　conducted　to　explore　its　role　in　flavor　development,　as　this　yeast　greatly　contribute　to　desirable　flavor　profiles.　Notably,　Lactiplantibacillus　plantarum　AR1018,　AR1026　and　Weissella　confusa　AR1038　significantly　reduced　3-methyl-1-butanol　production　while　increasing　levels　of　ethyl　hexanoate　and　ethyl　octanoate.　These　strains　were　selected　for　further　analysis　of　their　impact　on　the　physicochemical　properties,　volatile　organic　compounds,　and　sensory　attributes　of　Huangjiu.　The　LAB　starters　enhanced　total　acidity,　sugar　and　protein　utilization　and　ester　synthesis,　while　reducing　ethanol　and　alcohol　levels.　AR1018　achieved　a　16.51%　reduction　in　3-methyl-1-butanol,　whereas　AR1038　exhibited　a　27.32%　increase　in　ester　content　compared　to　the　control.　Principal　component　analysis　revealed　distinct　flavor　characteristic　between　Huangjiu　produced　with　AR1018　and　AR1038,　and　sensory　evaluation　confirmed　enhanced　desirable　attributes,　especially　for　AR1038.　This　study　highlights　the　potential　of　LAB　starters　in　improving　the　flavor　quality　of　rice　wine　and　similar　fermented　beverages.　©　2024　Elsevier　Ltd