The　influence　of　raw　wheat　Qu　(RWQ)　on　the　flavor　quality　of　Huangjiu　was　investigated　in　this　study.　When　used　as　a　single　saccharification　starter,　RWQ　showed　poor　fermentation　performance　during　Huangjiu　brewing.　However,　as　a　co-fermentation　starter　with　cooked　wheat　Qu　(CWQ),　RWQ　considerably　enhanced　flavor　quality　of　the　resultant　Huangjiu　by　promoting　the　accumulation　of　fatty　acid　ethyl　esters　(FAEEs)　with　odor　activity　values　exceeding　1.　Based　on　dynamic　changes　in　bacterial　diversity　during　Huangjiu　brewing,　a　three-stage　fermentation　mode　was　identified　for　the　first　time.　During　stage　III　(5-15　d),　the　relative　proportions　of　predominant　genera　Weissella　and　Lactococcus,　which　were　strongly　associated　with　the　synthesis　of　FAEEs,　were　significantly　adjusted　by　the　co-fermentation　of　RWQ　with　CWQ.　Moreover,　co-fermentation　of　RWQ　with　CWQ　reduced　the　bacterial　diversity　of　Huangjiu　samples,　and　this　was　strongly　related　to　the　total　acidity　(R2　=　0.867)　and　ethanol　(R2　=　0.802)　content.　Therefore,　the　proportions　of　predominant　bacteria　were　changed　by　RWQ,　which　affected　bacterial　diversity　and　enhanced　the　flavor　quality　of　Huangjiu.　Controlling　environmental　factors　during　brewing　is　suggested　as　a　feasible　way　to　regulate　the　proportions　of　bacterial　genera,　thereby　regulating　the　flavor　characteristic　in　the　resultant　wine.