通过在实验室模拟芝麻香型白酒实际堆积发酵和入窖发酵过程，研究不同堆积发酵条件下，微生物菌群演替对入窖发酵过程及原酒品质的影响。研究结果表明：在不同堆积温度条件下，入窖发酵初始微生物菌群数量不同，其中霉菌、总细菌、乳酸菌数量较接近，而酵母菌和芽孢杆菌数量差异显著。入窖后在厌氧以及特定发酵温度条件下，微生物菌群进一步演替并进行相关代谢活动，最终出酒率正常，原酒质量合格，但酒体风格不同。堆积发酵结束时，表层酒醅微生物菌群数量巨大，其中酵母菌、霉菌、总细菌数量达9.04～9.35 lgCFU/g。单独取表层酒醅入窖后，酒醅升酸快，尤其是乙酸量迅速增加，酵母菌下降迅速，最终出酒率低，原酒质量不合格。可能是由于微生物菌群数量过高，代谢产乙酸抑制酵母菌酒精发酵。因此在堆积发酵过程中控制适宜的微生物种类和数量对最终出酒率和原酒质量有重要影响。

The actual accumulation and cellar fermentation process of sesame-flavor liquor were simulated in the laboratory to study the effects of microbial community succession on cellar fermentation process and liquor quality under different accumulation conditions.The results showed that under the condition of different accumulation temperature, the initial microbial flora quantity of cellar fermentation was different.The number of fungi, total bacteria and lactic acid bacteria was similar, while the yeast and bacillus quantity were significantly different.With the further succession and related metabolic activities of microbial flora in the cellar under the condition of anaerobic and specific fermentation temperature, the liquor yield was normal and liquor quality was qualified, but the liquor style was different.At the end of the accumulation, the microbial flora quantity of surface fermented grains was huge, in which the number of yeast, mold, and total bacteria reached 9.12-9.35 lgCFU/g.But the grain acidity increased too fast after taking the surface fermented grains for cellar fermentation.Particularly, the acetic acid content increased rapidly and the number of yeast dropped rapidly.Ultimately, the liquor yield was low and liquor quality was unqualified.The reason might be the high quantity of microbial flora, which metabolized acetic acid to inhibit yeast alcohol fermentation.Therefore, it has important influence on the liquor yield and liquor quality to control the suitable species and quantity of microbes during the accumulation process.