We detected the amount of starch,reducing sugars,ethanol,total acid,total ester,and the number of bacteria,yeast and mould in Multi-grain Luzhou-flavor liquor production,to investigate the trends of these indexes in fermentation.It was found that the trends of biological and abiotic factors were different with each other,while a correlation existed among these factors.The different trends of the number of bacteria,yeast and mould reflected that different microbial have different responses to the changing abiotic environment in pit.While in the same period,some slight differences of physical,chemical and microbial indexes of the fermentative grains within different levels were detected,which indicated an inadequate transfer performance of material and energy in Multi-grain Luzhou-flavor liquor fermentation.The results showed that some laws existed in Multi-grain Luzhou-flavor liquor fermentation were stable to be followed in general.