Abstract: The GC-MS was used to qualitatively analyze the aroma components of red koji wine with low glucose fermented by biological hypoglycemic fermentation, and the OAV was further used to evaluate the changes of the characteristic aroma components and alcohol-ester ratios, so as to characterize the characteristic aroma components of red koji wine with low glucose fermented by biological hypoglycemic fermentation. The results showed that: (1) The red koji wine with low glucose fermented by biological hypoglycemic fermentation was salmon pink, with the elegant and mellow aroma, delicious and round taste, and harmonized wine body. And its sensory score was 96 points, which was better than that of the traditional sweet rice wine (the sensory score being 94 points). (2) The total sugar content of red koji wine with low glucose fermented by biological hypoglycemic fermentation was only 26 g·L^-1, which was 79.2% lower than that of the traditional sweet red koji wine. (3) A total of 32 kinds of volatile substances were identified in the red koji wine fermented by biological hypoglycemic fermentation and the control samples, including alcohols (7 kinds), esters (18 kinds), and the others (7 kinds).The highest proportion of volatile compounds was esters, followed by alcohols. Among them, the OAV values of 14 flavor substances such as ethanol, β-phenylethanol, 2,3-butanediol, ethyl acetate, ethyl caproate, isoamyl acetate and so on were all＞1, which were important aroma components of the characteristic aroma of red koji wine.