###### Abstract  
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangqi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2 PLS and [PERSON]'s correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by _Saccharomyces cerevisiae_, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.  
black rice wine; Xiaoqu; characteristic flavor compounds; core microbes; correlation analysis +
Footnote †: journal: _foods_  
0000-0001-9  
ethyl butyrate, nonanal, ethyl octanoate and ethyl phenylacetic acid, with low content and high odor activity value (OAV) [8]. It has been reported that the primary flavor components of BRW are alcohols and esters [9], yet its flavor is distinct from that of traditional glutinous rice wine. This is due to the difference in raw materials, leading to differences in the characteristic aroma components of rice wine [7]. Nevertheless, the characteristic flavor compounds of BRW have yet to be determined.  
Microbial metabolism is indispensable for the aroma formation of fermented foods. Identifying microorganisms responsible for key volatile compound formation would be beneficial in understanding and improving the fermentation process [10]. [PERSON] et al. utilized two-way orthogonal partial least squares (O2 PLS) analysis to identify 12 microbial genera, such as _Rhizopus_, _Aspergillus_ and _Pediococcus_, which were strongly associated with the majority of aromatic substances in Guizhou traditional black glutinous rice wine [9]. Additionally, they found that inoculation of Rhizpus and Saccharomyces cerevisiae could significantly enhance the final product aroma [11]. [PERSON] et al. selected two traditional black glutinous rice wine starters from Guizhou as research objects and demonstrated that lactic acid bacteria (LAB) could be a major factor in flavor production, using Spearman's correlation [12]. [PERSON] et al. found a significant variation in the predominant microbes due to the geographical difference, thus resulting in different flavors and tastes of rice wine [13]. Research on BRW is currently restricted to the Guizhou region, thus resulting in a single category. Hence, to enrich the diversity of BRW's flavor, it is necessary to brew different regional Xiaoqus of BRW and further investigate the characteristic aromatic substances and core functional microbial communities.  
In this study, microbial community structures and volatile flavor compounds were dynamically monitored by high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC/MS) analysis. The similarities and distinctions in characteristic flavor compounds were identified among three BRW, via OAV. O2 PLS analysis enabled the identification of the microorganisms associated with the majority of volatile components, while [PERSON]'s correlation was used to determine the strains responsible for producing the characteristic aroma compounds, with common strains being the core functional microbial communities. This research result could not only reveal the characteristic flavor compounds of BRW, but also help us to develop special starters for BRW, with varied flavors.