Gutian　Hong　Qu　glutinous　rice　wine　(GHQW)　is　a　representative　alcoholic　beverage　in　China.　During　its　traditional　brewing　process,　multiple　strains　are　involved.　However,　the　roles　of　these　microorganisms,　particularly　their　contributions　to　aroma　formation,　are　poorly　understood.　Therefore,　in　this　study,　the　dynamics　of　volatile　components　and　microbial　succession　during　the　traditional　fermentation　process　of　GHQW　were　monitored,　by　using　HS-SPME-GC/MS　and　high　throughput　16　S　rRNA　and　ITS　sequencing　techniques.　Following　a　32-day　semi-open　solid-state　fermentation,　massive　changes　in　volatile　profile　and　microbial　communities　were　observed.　Based　on　these,　the　potential　correlations　between　volatile　components　and　microorganisms　during　the　fermentation　were　explored　by　using　Pearson　correlation　analysis.　It　was　revealed　that　3　bacterial　taxa,　including　Lactococcus　lactis,　Burkholderia　gladioli　and　Cronobacter　helveticus,　and　5　fungal　taxa,　including　Wickerhamomyces　anomalus,　Saccharomyces　cerevisiae,　Aspergillus　vitricola,　Aspergillus　penicillioides　and　Monascus　purpureus,　showed　strong　connections　with　various　volatile　components.　Thus　these　bacteria　and　fungi　might　play　crucial　roles　in　volatile　components　biosynthesis,　and　thus　were　preliminary　considered　as　core　functional　microorganisms　for　GHQW　brewing.　The　detailed　information　on　the　dynamic　changes　of　volatile　components　and　microbial　communities　throughout　GHQW　brewing　can　further　expand　our　understanding　of　the　formation　mechanisms　of　GHQW　aroma.　©　2019　Elsevier　Ltd