To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grains were measured, and total acids and esters content, trace components, alcohol yield and sensory evaluation of original spirits were analyzed. The results showed that the fermented temperature presented significant differences in peak season, shoulder season and slack season. The cellar entry temperature is 16~19 ℃ in peak season, and the cellar entry temperature is 20~25 ℃ in the shoulder season and slack season. The fermentation speeds and overhead temperatures were different. The aciditiesof the fermenting grains in peak season, shoulder season and slack season were 1.1~1.4, 1.2~1.5 and 1.4~1.8 mmol/10 g, respectively. Besides, significant differences in acidity and total acids and esters content of wine were appeared in these seasons. Moisture entering the cellar during the peak season is 56%~58%, the shoulder season is 57%~59%, and the slack season is 58%~60%. Moreover, the starch in fermenting grains and the alcohol content in fermented grains in peak, shoulder and slack seasons revealed in descending order, and the obvious differences ofthe starch and alcohol content in grains andmicroconstituents in different seasons is found. It is noted that the quality of original spirits in peak season had advantage over shoulder season and slack season. Considering the fermentation characteristics of Texiang liquors in different seasons, in order to reduce the acidity of fermented grains and even improve the quality of new liquor, in shoulder season and slack season, the fermented temperature and the starch content in fermenting grains should be kept at a lower level and the moisture in fermenting grains at a higher level. This study will provide a theoretical basis for adjusting the brewing process of Texiang liquor in different seasons.