In　this　paper,　exogenous　Saccharomyces　cerevisiae　was　added　to　enhance　the　fermentation　of　Hongqu　rice　wine,　and　its　effects　on　the　formation　of　biogenic　amines　and　volatile　flavor　components　in　Hongqu　rice　wine　brewing,　as　well　as　the　composition　of　brewing　microbial　communities　were　investigated.　The　results　of　physicochemical　parameters　and　volatile　components　analysis　showed　that　the　enhanced　fermentation　with,S.　cerevisiae　could　effectively　reduce　the　production　of　biogenic　amines　(with　a　reduction　rate　of　up　to　83.43%),　and　completely　inhibit　the　production　of　tyra-mine,　significantly　increase　the　content　of　characteristic　ester　aroma　components　such　as　methyl　decanoate,　ethyl　oc-tanoate,　ethyl　palmitate,　ethyl　stearate　and　ethyl　3-hydroxybutanoate,　etc.　in　Hongqu　rice　wine,　achieving　a　dual　regu-latory　effect　of　＇amine　reduction　and　flavor　enhancement＇.　In　addition,　enhanced　fermentation　with　5.　cerevisiae　effectively　reduced　the　acidity　of　Hongqu　rice　wine　by　75.24%.　The　results　of　microbial　composition　analysis　based　on　high—throughput　sequencing　of　16S/ITS　amplicons　indicated　that　the　enhanced　fermentation　with　S.　cerevisiae　significantly　reduced　the　relative　abundance　of　potential　amine　producing　bacteria　such　as　Lactobacillus,　Lactococcus,　Weissella,　Leu-conostoc,　Wickhamomyces　and　Sporobolomyces　in　Hongqu　rice　wine　brewing,　but　increased　the　relative　abundance　of　microorganisms　such　as　Pseudomonas,　Enterococcus,　Kosakonia,　Bacillus　and　Cronobacter.　The　results　of　flavor　sensory　evaluation　showed　that　the　acidity　of　Hongqu　rice　wine　produced　through　S.　cerevisiae—　enhanced　fermentation　was　moderate,　the　taste　was　more　mellow　and　continuous,　and　the　flavor　and　quality　was　significantly　improved.　This　study　reveals　that　S.　cerei＞i.s＇i«e-enhanced　fermentation　has　positive　impacts　on　the　reduction　of　biogenic　amines　and　the　enhancement　of　characteristic　aroma　in　Hongqu　rice　wine　brewing.　It　also　clarifies　the　regulatory　effect　of　S.　cerevisiae-enhanced　fermentation　on　the　compositum　of　microbial　communities　in　Hongqu　rice　wine　brewing,　and　has　certain　reference　value　for　im-proving　the　brewing　technology　of　Hongqu　rice　wine.　This　study　helps　to　improve　the　drinking　safety　and　flavor　quality　of　Hongqu　rice　wine,　and　also　promotes　the　healthy　and　sustainable　development　of　Chinese　rice　wine　brewing　industry.　©　2025　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.