The saccharifying activity， liquefying activity and protease activity of Aspergillus niger AN19， Aspergillus flavus AF20， Aspergillus oryzae AO35， Rhizopus oryzae RO45， Aspergillus niger BCRC31494， Aspergillus flavus BCRC31654， Aspergillus oryzae BCRC30222 and Rhizopus oryzae BCRC32229 from separation of Fujian Hongqu glutinous rice wine and Taiwan biological resources research and conservation centre （BCRC） were measured and analyzed， and Aspergillus flavus AF20， Rhizopus oryzae RO45， Aspergillus niger BCRC31494 and Aspergillus oryzae BCRC30222 were finally selected. Four kinds of filamentous fungi for sugar fermentation， characteristics of enzyme production， and the two mixed fermentation enzyme production were researched， the results showed that the content of reducing sugar and the activity of amylase were higher in the culture medium of Rhizopus oryzae RO45； Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222， Rhizopus oryzae RO45 and Aspergillus flavus AF20 effectively improve the amylase activity were fermented for 7 days. In addition， Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222 effectively improve the protease activity and sugar content. The results provide important basic data for the improvement of traditional rice wine brewing process and the selection of excellent enzyme-producing strain.