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.