Abstract:In this study，based on physiochemical indexes，biomass，and sensory quality，non-Saccharomyces cerevisiae of Kluyveromyces marxianus C21 and Saccharsaccharus cerevisiae 1578 were applied in liquid fermentation of rice wine to investigate characteristics and optimal fermentation process of the mixed rice wine.It was found that the biomass and β-glucosidase activity of rice wine reached the highest when it was fermented by K.marxianus C21 for 48 h.The optimal inoculation ratio with S.cerevisiae 1578 was 1∶1（mass ratio）with sequential inoculation.At this time，the ethyl acetate content and alcohol content of rice wine were ideal.The optimum process parameters were the solid-to-liquid ratio of 1∶4（g/mL），fermentation time of 74 h，fermentation temperature of 25 ℃，and mixed yeast amount of 0.2%（g/g）.The final rice wine sensory score was 98 with ethyl acetate content of 13.06 g/L and alcohol content of 3.13% vol.In conclusion，the sequential mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae could significantly improve the aroma and taste of the rice wine.