In　this　study,　we　investigated　the　dynamics　of　microbial　community　and　flavor　metabolites　during　the　traditional　fermentation　of　Hongqu　aromatic　vinegar　(HAV)　and　subsequently　explored　the　potential　relationship　between　microbiota　and　flavor　metabolites.　The　microbiome　analysis　based　on　high-throughput　sequencing　(HTS)　of　amplicons　demonstrated　that　Lactobacillus,　Acetobacter　and　Clostridium　were　the　dominant　bacterial　genera,　while　Alternaria,　Candida,　Aspergillus　and　Issatchenkia　were　the　dominant　fungal　genera　during　the　acetic　acid　fermentation　(AAF)　of　HAV.　A　total　of　101　volatile　flavor　compounds　were　identified　through　gas　chromatography-mass　spectrometry　(GC-MS)　during　HAV　fermentation,　including　esters　(35),　alcohols　(17),　aldehydes　(11),　acids　(11),　ketones　(7),　phenols　(10),　and　others　(10).　Redundancy　analysis　(RDA)　was　used　to　reveal　the　correlation　between　microbiota　and　volatile　flavor　compounds.　Lactobacillus　and　Acetobacter　were　the　two　bacterial　genera　that　have　the　great　influence　on　the　production　of　volatile　flavor　components　in　HAV.　Among　them,　Lactobacillus　was　positively　correlated　with　a　variety　of　ethyl　esters,　while　Acetobacter　positively　contributed　to　the　formation　of　several　organic　acids.　Furthermore,　the　non-volatile　metabolites　were　detected　by　ultra-high-performance　liquid　chromatography　with　quadrupole　time-of-flight　mass　spectrometry　(UPLC-QTOF/　MS).　A　total　of　41　dipeptides　were　identified　during　HAV　fermentation,　and　most　of　them　may　have　sensory　characteristics　and　biological　activities.　RDA　showed　that　Aspergillus,　Epicoccum,　Issatchenkia,　Candida　and　Malassezia　were　the　most　influential　fungal　genera　on　non-volatile　metabolites.　In　particular,　Epicoccum　was　first　reported　in　Hongqu　vinegar　and　showed　a　positive　correlation　with　the　production　of　various　organic　acids.　In　conclusion,　this　study　provides　a　scientific　basis　for　understanding　the　flavor　generation　mechanism　of　HAV,　and　may　be　valuable　for　developing　effective　techniques　to　select　suitable　strains　to　improve　the　flavor　quality　of　HAV.