Abstract: In order to research the roles of lactic acid bacteria during the fermentation of Chinese rice wine, lactic acid bacteria isolated from the different fermentation periods of Chinese rice wine were identified and their biological properties were also studied. The results showed that MJ0301 was Lactobacillus plantarum, FH0201 and HJ112 belonged to Lactobacillus hilgardii. MJ0301 produced the most lactic acid within the least time, followed by HJ112, and FH0201 was the weakest. All of the three strains could not survive under the condition of pH 2.0, but could survive at the condition of pH 2.5, while the total plant counts were only 10 4 CFU/mL, they were well-grown at the condition of pH3.0. In terms of salt tolerance, MJ0301 showed strong tolerance to 8% (w/v) NaCl, the viable counts of FH0201 and HJ112 were slightly decreased when the concentration of NaCl was 7% (w/v) , while the total plant counts remained 10 7 CFU/mL. The lactic acid bacteria played an important role in the fermentation of Chinese rice wine because of the strong lactic acid production and high acid tolerance. The high tolerance to salt will be good for research of the potential probiotics.