In　order　to　explore　the　dynamic　changes　of　volatile　flavor　components　and　microbial　community　structure　during　the　traditional　brewing　of　Hongqu　glutinous　rice　wine,　headspace　solid　phase　microextraction　gas　chromatography-mass　spectrometry　(HS-SPME-GC-MS),　principal　component　analysis　(PCA)　and　orthogonal　partial　least　squares　discriminant　analysis　(OPLS-DA)　were　used　to　systematically　compare　the　volatile　flavor　components　in　fermented　grains　samples　collected　at　different　brewing　stages.　Meanwhile,　high-throughput　sequencing　was　used　to　analyze　the　microbial　community　dynamics.　The　results　showed　that　the　volatile　flavor　components　and　the　community　structure　of　microflora　changed　significantly　during　the　brewing　process.　Spearman　correlation　analysis　of　volatile　flavor　components　and　microbial　community　demonstrated　that　most　of　the　aroma　components　in　Hongqu　glutinous　rice　wine　were　positively　correlated　with　the　dominant　microbes　in　the　middle　and　late　stages　of　brewing.　The　results　preliminarily　clarified　the　relationship　between　the　formation　of　aroma　components　and　the　microbial　flora　during　the　traditional　brewing　process　of　Hongqu　glutinous　rice　wine,　and　also　determined　the　microbes　closely　related　to　the　formation　of　the　key　aroma　components.　This　study　provides　basic　data　for　the　isolation　and　screening　of　functional　microbes　and　the　beneficial　regulation　of　the　fermentation　of　Hongqu　glutinous　rice　wine.　©　2019,　China　Food　Publishing　Company.　All　right　reserved.