The diversity of filamentous fungi associated with traditional red glutinous rice wine fermentation starters obtained from Fujian province, China, was investigated by traditional culture-dependent method and molecular identification approach. Fifty-six filamentous fungi were separated by traditional culture-dependent means from 10 fermentation starters and classified into 16 different species based on morphological examination, cultural properties and the internal transcribed spacer（ITS）sequences analysis. The main filamentous fungi noted varied with wine starters. Among them Rhizopus oryzae was the most frequent species. The enzyme-producing properties of these isolates were also evaluated. Asp. flavus, Rhi. oryzae and Monascus purpureus exhibited higher activity of glucoamylase; Asp. flavus, Rhi. oryzae and Asp.oryzae had higher activity of α-amylase; Asp. flavus and Asp. oryzae had higher protease activity. Four typical filamentous fungi（Rhi. oryzae, Asp. flavus, Asp. niger and Asp. oryzae）were screened out and incubated into a previously steamed glutinous rice mass, respectively. Of the four, Rhi. oryzae degraded starch into reducing sugars most rapidly and effectively, identifying it as a promising candidate for fermented red glutinous rice wine brewing using pure strains.