The　objective　of　this　study　was　to　explore　the　core　functional　microbiota　for　the　production　of　volatile　flavour　during　the　traditional　brewing　of　Wuyi　Hong　Qu　glutinous　rice　wine,　one　of　the　most　typical　representatives　of　rice　wine　in　China.　Microbiological　analysis　based　on　high-throughput　sequencing　(HTS)　technology　demonstrated　that　bacteria　of　Lactobacillus,　Bacillus,　Leuconostoc,　Lactococcus,　Raoultella,　Staphylococcus,　Pediococcus,　and　Weissella,　and　fungi　of　Saccharomyces,　Saccharomycopsis,　Rhizopus,　Monascus,　Pichia,　Wickerhamomyces,　Candida,　and　Aspergillus　were　the　predominant　genera　during　the　traditional　fermentation　process.　Principal　component　analysis　(PCA)　based　on　the　relative　abundance　showed　that　both　of　bacterial　and　fungal　communities　varied　significantly　in　different　fermentation　phases.　Some　predominant　microbial　species　or　genera　(including　bacteria　of　Bacillus　spp.,　Staphylococcus　spp.,　Weissella　spp.,　and　P.　acidilactici,　and　fungi　of　M.　purpureus,　R.　oryzae,　R.　arrhizus　var.　arrhizus,　and　A.　niger)　were　detected　at　the　initial　brewing　stage,　and　their　populations　decreased　as　the　fermentation　progressed,　while　those　of　Lactobacillus,　Gluconacetobacter,　Leuconostoc,　Pichia,　Wickerhamomyces,　and　Saccharomyces　increased　to　become　the　predominant　genera　at　the　final　stage.　A　total　of　79　volatile　compounds　were　identified　in　traditional　fermentation　starters　and　during　the　traditional　brewing　process,　mainly　including　esters,　alcohols,　acids,　aldehydes,　ketones,　and　phenols.　Heatmaps　and　PCA　also　revealed　the　significant　variances　in　the　composition　of　volatile　compounds　among　different　samples.　Furthermore,　the　potential　correlations　between　microbiota　succession　and　volatile　flavour　dynamics　were　explored　through　bidirectional　orthogonal　partial　least　squares　(O2PLS)　based　correlation　analysis.　Three　bacterial　genera,　namely,　Gluconacetobacter,　Lactobacillus,　Lactococcus,　and　three　fungal　genera　of　Pichia,　Wickerhamomyces,　and　Saccharomyces,　were　determined　as　the　core　functional　microbiota　for　production　of　main　volatile　compounds　in　Wuyi　Hong　Qu　glutinous　rice　wine.　To　conclude,　information　provided　by　this　study　is　valuable　to　the　development　of　effective　strategies　for　the　selection　of　beneficial　bacterial　and　fungal　strains　to　improve　the　quality　of　Wuyi　Hong　Qu　glutinous　rice　wine.