Temperature is used for classifying Daqu as high temperature Daqu， medium temperature Daqu and low temperature Daqu， since it significantly affects the physical and chemical indexes and microbial community structure of Daqu. The effect of temperature varied in a small range during the manufacture of Daqu for Light-flavor baijiu brewing on its microbial and physicochemical properties is still unclear. In this study， the effect of microbial community structure and physicochemical properties of Hongxinqu by different peak-temperature were compared. The results showed that there was no significant difference in microbial alpha diversity between the two groups of Hongxinqu from different peak temperature. However， the microbial community structure at the genus level has changed significantly. In Hongxinqu samples from peak-temperature rised 5 ℃， Thermoascus increased from 64.7% to 78.4%， and Saccharomycopsis fibuligera decreased from 33.3% to 15.2%， Eurotium and Rhizopus producing amylases were also significantly increased. Similarily， in Hongxinqu samples from peak-temperature rised 5 ℃， several bacteria genus significantly increased included Acetobacter， Weissella， and Staphylococcus， all of which were beneficial to the formation of Baijiu flavor， while Actinomycete Saccharopolyspora which is little in general Daqu samples decreased from 26.7% to 8.8%. About of the physicochemical properties， when the peak-temperature increased by 5 ℃， the saccharification of Daqu decreased from 596.9 U to 516.1 U and the liquefaction decreased from 1.26 U to 1.05 U， but the decrease was not significant； The fermenting power and liquor-producing power have increased， with the fermenting power increasing from 0.74 U to 2.27 U and the liquor-producing power increasing from 7.1% vol to 8% vol. About of the physicochemical properties， the temperature increment of a small range did not significantly reduce the saccharification power and liquefaction power， while the fermenting power and liquor-producing power were increased. The overall results showed that increase of peak-temperature during Hongxinqu making process according to the actual situation can effectively optimize the microbial community structure of Hongxinqu and improve its comprehensive quality， which provided a theoretical basis for Hongxinqu production of high quality and highyield.