In order to analyze the temperature rising mechanism of fermented grains during heap fermentation process of sauce-flavor Baijiu in winter,the correlation between the temperature of fermented grains and eukaryotic microbial communities in heap fermentation process of the first round of fermented grains was explored by using real-time temperature monitoring instrument,traditional culturable method and high-throughput sequencing technology.The results showed that the fermented grains in the center of the mash were the first to start fermentation,and the temperature rose slowly and spread to the surface.When the fermented grains reached a certain temperature,the yeast grew rapidly under sufficient dissolved oxygen,and the temperature increased rapidly from(15.7±0.21)℃ to(38.0±7.56)℃.During heap fermentation process,the number of yeasts in fermented grains in-creased substantially,and Pichia and Issatchenkia were the dominant strain.The relative abundance of yeasts in fermented grains increased from 7.85％to 83.82％during the late stage of heap fermentation.Correlation analysis results showed that there was significantly positive correlation be-tween the temperature of fermented grains and the number of yeasts(P＜0.01),and there was positive correlation between the temperature of fermented grains and Pichia(P＜0.05),which provided a theoretical reference for further elucidating the mechanism of accumulation fermentation of sauce-flavor Baijiu.
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