Glutinous rice wine was brewed by a cooperative fermentation method of high -temperature saccharification yeast using two strains of Saccharomyces cerevisiae. The primary fermentation periods were 3 days. Initial 30 min aeration was acted when the temperature reached 30.5℃, and then following two 10 min-aeration every 2 h. Then 10 min aeration was acted every 4 h. After that 10 min aeration was acted every day from the 5th to 10th day during fermentation. The temperature was controlled 30℃to 31℃during 0-24 h after initial aeration, 29℃-30℃during 24 h-36 h, 28℃-29℃during 36 h-48 h, and then following a 2℃drop within 24 h. The temperature drop depended on the fermentation quality when it was below 20℃. The alcohol content, total sugar and total acid of glutinous rice wine were 19.4%(v/v), 1.8 g/L and 5.4 g/L after 22 days fermentation, respectively.%利用两株酵母菌共同作为菌种制作高温糖化酒母酿造糯米黄酒。前发酵共3 d，落罐后品温达到30.5℃时开头耙30 min ，然后分别隔2小时开二耙、三耙各10 min ，以后每隔4小时开耙10 min ，发酵第5天~10天每天开耙10 min。头耙后0~24 h温控30℃~31℃，24 h~36 h温控29℃~30℃，36 h~48 h温控28℃~29℃，以后每24小时降2℃，温度低于20℃后，按发酵质量降温。发酵22天后，糯米黄酒酒精度为19.4%（体积分数），总糖为1.8 g/L，总酸为5.4 g/L。
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