In the fermentation process of strong aromatic Chinese spirit， the different levels of fermented grains was uneven， the bottom fermented grains was affected by Haungshui immersion fermentation， and the bacterial community structure from Huangshui had a great contribution to organic acid metabolism. To identify the succession and potential function of bacterial community structure in Huangshui during the fermentation process， high-throughput sequencing was borrowed to reveal the succession of bacterial community structure， the relationship between bacterial community structure and the content of organic acid content was analyzed in different fermentation stages. PICRUSt analyse was used to predict the potential function of bacterial community in Huangshui. The results showed that the changes of bacterial community structure in Huangshui could be divided into two stages during the fermentation process， 5-20 d and 20-60 d， respectively. Lactobacillus was the absolute dominant bacterial genus in Huangshui， with a relative abundance of more than 97% at 5-10 d. The relative abundance of Caproiciproducensz， Clostridium， Petrimonas， Hydrogenispora， Proteiniphilum increased significantly in late fermentation stages. PICRUSt analysis showed that Huangshui bacterial communities may mainly participate in glycolytic pathways during fermentation. The relative abundance of functional enzymes related to lactic acid， acetic acid， caproic acid， and butyric acid was relatively high. The results showed that the bacterial community in Huangshui has great potential for aroma-producing and an important impact on the fermentation of strong aromatic Chinese spirit fermented grains.