The content of carbohydrates in Hakka mother wine was determined by high-performance liquid chromatography after pre-column derivation.And we also monitored the dynamic change of the carbohydrates during fermentation process.On that basis,we studied the influence of four factors including dosage of red koji,dosage of wheat koji,main fermentation temperature and main fermentation time on carbohydrates metabolism and the content of carbohydrates by the correlation analysis.Firstly,the results showed that the content of glucose was the highest during the fermentation process,followed by isomaltose and maltose,and the content of panose was the lowest,which was almost undetectable at the final post-fermentation stage.Secondly,the dynamic change trend of glucose,maltose and isomaltose were basically the same.At the main fermentation,their content decreased gradually as the fermentation carried out.And the content reached the lowest point after adding white liquor at the seventh day,and then gradually increased at the post fermentation stage,finally showed a slow upward trend.Thirdly,There was significantly positive correlation(P<0.01) between the content of isomaltose and four fermentation parameters.The content of isomaltotriose had a significant negative correlation(P <0.01) with dosage of red yeast and a significant positive correlation(P<0.01) with the other three parameters.There was a significant negative correlation(P<0.01) between maltose and these four parameters.There was a significant negative correlation(P<0.01) between the content of glucose and the dosage of wheat and main fermentation time.