Abstract:To better understand the mechanism of microbial brewing during the fermentation of Nanyang red millet rice wine，the rice wine was brewed in combination with the characteristic red millet of Nanyang as the main raw material.The volatile flavor compounds were analyzed using the gas chromatography-mass spectrometry，following which the bacterial community structure was characterized through high-throughput sequencing，and the correlation between the volatile flavor compounds and microorganisms was predicted through adapting the microbe-metabolite correlation approach.The results revealed that a total of 70 volatile compounds were detected in the red millet rice wine，wherein esters and higher alcohols accounted for more than 90% of the total content.Fifteen different kinds of higher alcohols，such as isoamyl alcohol and isobutanol，were detected.Firmicutes and proteobacteria were relatively highly abundant at the phylum level，and seven dominant genera（relative abundance≥1%）were identified.The results of correlation analysis revealed that Bacillus，Lentilactobacillus，Companilactobacillus and Lacticaseibacillus were among the main functional bacteria responsible for flavor metabolism in the fermentation process of red millet rice wine.