To analyze the growth of yeast and the formation of flavor compounds of Hongqu glutinous rice wine fermentation system were associated with the different lactic acid bacteria（Staphylococcus pasteuri， Leuconostoc mesenteroides， Pediococcus pentosaceus， Lactococcus lactis， Lactobacillus plantarum， Lactobacillus casei）. The results showed that except for L. casei， other systems could promote the growth of yeasts. The addition of lactic acid bacteria did not have significant influence on reducing sugar and ethanol in fermented end products， but the organic acid content was significantly increased. 34 volatile components were identified by HS-SPME-GC/MS. Further sensory evaluation of fermented end products the sensory score exhibited pronounced positive correlations with n-butyric acid， phenylacetaldehyde， 2-phenyl alcohol， isoamyl acetate， n-propanol and 1-nonyl alcohol； negative correlation with butyl acetate， octylic acid， ethyl lactate， ethyl acanate， ethyl octyl， butyl alcohol and 5-methylglycolic aldehyde. The study found that adding L. plantarum or L. casei could have adverse effects in brewing systems. P. pentosaceus has a certain improvement in the quality of Hongqu glutinous rice wine， and is a potentially superior lactic acid bacteria that can be used in the brewing of Hongqu glutinous rice wine.