Objective: Through high-throughput sequencing， the bacterial distribution characteristics of Lingnan mulberry fruit wine with different natural fermentation cycles were explored， so as to improve the food safety and quality of fermented fruit wine products. Methods: A 6-month short-term fermented mulberry new wine (STF) and an 18-month long-term fermented mulberry aged wine (LTF) from the Chuangxian Fruit Mulberry Picking Garden in Yonghe Town， Guangzhou， Lingnan Province were collected， and the total biological DNA of the whole fermentation liquid was extracted， and the 16S rRNA bacterial conserved region amplification， purification and sequencing analysis were performed， and the sequencing data were further processed by professional biological analysis software， including species annotation， cluster analysis， potential biological function prediction analysis， diversity analysis， etc. Results: The average number of bacterial tags for new wine and aging wine were 126 126 and 127 401 respectively， and the average number of OTUs were 746 and 789 respectively by high-throughput sequencing. After species annotation， 10 main phyla are Proteobacteria， Bacteroidetes， Firmicutes， Cyanobacteria， Actinobacteria， Epsilonbacteraeota， Acidobacteria， Planctomycetes， Gemmatimonadetes and Chloroflexi. Sediminibacterium， Reyranella， Curvibacter， Streptococcus， Acinetobacter， Bradyrhizobium， Ralstonia， Burkholderia-Caballeronia-Paraburkholderia， Bacteroides and Actinobacteria are mainly genus. Sediminibacterium in new wine was significantly higher than that of aged wine (P<0.05)， and Acinetobacter was significantly lower than that of aged wine (P<0.05). Conclusion: Lingnan mulberry fruit wine bacteria with different fermentation cycles have different richness of microbial community diversity and differentiated bacterial community composition. The functional prediction analysis shows that the LTF sample flora is related to immune diseases， cardiovascular diseases， development， signaling molecules and interactions. The increase indicates that the fermentation time of mulberry fruit wine is too long， which increases the food safety risk of the product.