Under the condition of low temperature in winter, the accumulation and fermentation of Maotai-flavor liquor often shows abnormal heating. In this experiment, the abnormal fermentation heap A in the first and second rounds of fermentation was treated with Turning and translocation stacking. The normal accumulation of fermented grain B in the same workshop was used as a control to study the changes of fermentation microbes and physical and chemical indicators in the fermented grains, and analyze their correlation with the quality and yield of wine. Results: the turning and translocation stacking treatment could restore the normal temperature of the abnormal heap, reduce the total acid and water content, and significantly increase the reducing sugar content in the second rounds of fermented grains; the growth of aerobic bacteria such as Bacillus in sputum has a significant effect, and significantly reduced the content of Lactobacilli. Most of the dominant fungi have increased after the turning and translocation stacking; this treatment ensures the quality of the wine. And it can significantly increase the production of second rounds of wine. The above results indicate that turning and translocation stacking can effectively solve the accumulation and fermentation anomaly phenomenon in the environment with low temperature in production, which is worthy of reference application in production.