The compositions of microbiologic population in two kinds of distiller's yeast of Jimo rice wine were researched. The results showed that the main microbe categories in the two distiller's yeast were all bacteria, mycete and microzyme, but the compositions of microbiologic population were significantly different. The ratio of bacteria, mycete and microzyme was 3∶6∶4 in the distiller's yeast A, while it was 60∶15∶1 in distiller's yeast B. Both of the two kinds of distiller's yeast were used for the brewing of Jimo rice wine, the replacement order of the microbiologic population during brewing with distiller's yeast A was mycete-microzyme-bacteria, alcoholic strength 11%(v/v)，solid content 9.0 Brix,sensory evaluation 75 points; the replacement order of the microbiologic population during brewing with distiller's yeast B was bacteria-mycete-microzyme, alcoholic strength 6%(v/v)，solid content1 6.0 Brix, sensory evaluation 66 points.The different compositions of microbiologic population leads to the different quality of rice wine.