Using 25 Hongqu rice from Fujian province as the raw materials， this study investigated the correlation between the characteristic parameters by multivariate statistical method， including pH， dry weight loss， bulk density， starch， protein， total amino acids， liquefaction， saccharification， fermentation （3 d）， alcohol production and the total acid in the fermented products， and then established the regression model. The results showed that saccharification， liquefaction and fermentation （3 d） have the largest variation coefficients. Both correlation and partial correlation between the pH， fermentation（3 d） and product acidities showed significant or extremely significant levels. The regression equations between the product acidity （Y） and pH （x1）， bulk density （x2）， starch （x3）， protein （x4）， liquefied force （x5）， fermentation （3 d）（x6）， wine production （x7） was as follow： y=-206.6614+40.55114x1+8.9631x6+1.16790x7+0.1086x1x5-0.9471x1x6-0.2151x1x7-0.0002x2x3+0.0002x2x5+0.0244x3x5-0.0768x3x6+0.0264x4x5-0.1749x4x6+0.0233x5x6-0.0101x5x7（R=0.9894， P=0.0001）， while the important factors were pH， fermentation（3 d） and alcohol production， the single factor regression equation between the product acidity （Y） and the three factors were significant or extremely significant level respectively.