Abstract:The production of Daqu is influenced by seasons，and the quality of Daqu is influenced by the different weather and temperatures in different seasons.The physical and chemical indicators and microbial community structure of middle-high temperature Daqu in new rooms of Daqu were compared between winter and spring.The results showed that the moisture，acidity，and fermentation capacity of middle-high Temperature Daqu in new rooms of Daqu differed between winter and spring （P<0.05）.Lactobacillus and Kroppenstedtia were the main dominant bacteria in both winter and spring，and Saccharomycopsis，Issatchenkia，and Thermoascus were the dominant fungi.The microbial community composition of Daqu was consistent between winter and spring，while it demonstrated more balanced distribution in spring.The redundancy analysis results of middle-high temperature Daqu indicated that spring and winter Daqu were well distinguished，and more than 50% of the dominant microorganisms were positively correlated with spring Daqu，acidity，saccharification power，and fermentation capacity.