Double-bottom fermentation is one of the key processes to enrich the flavor of distillate. Traditional research mostly focuses on the flavor changes under the influence of factor for single round , while paying less attention to the relationship between fermentation of fermented grains and the distillate flavor during the aroma production period. In order to clarify the effects of liquor-recycling and fermentation periods on the correlation between physicochemical and flavor ingredients of distillate during double-bottom fermentation process. The study compared the physicochemical differences in fermentation process by setting different liquor-recycling and fermentation periods on double-bottom fermented grains of different fermentation rounds, and systematically analyzed the flavor ingredients structure of distillate under different liquor-recycling and fermentation periods. Results that liquor-recycling had no significant effect on the temperature-rise rhythm of fermented grains, and could reduce starch loss during fermentation and reduced distillate yield, while long-fermentation periods resulted in increased starch loss. Esters were the main contributors to the accumulation of distillate flavor ingredients. The accumulation of flavor ingredients in distillate in different production rounds showed the stability of growth and had weak physicochemical correlation with fermented grains. liquor-recycling and long-fermentation periods significantly increased the contents of total acids, total esters, ethyl acetate and ethyl caproate in distillate (P < 0.05)(the average increases of 12.22%, 19.43%, 59.57%, and 12.94% for liquor-recycling, and 15.31%, 22.97%, 58.69%, and 25.38% for long-fermentation periods, respectively), and showed the effect of reducing the content of ethyl lactate (decreased by 21.57% and 42.73% respectively) during fermentation period. This study provides a theoretical basis for optimizing the flavor of Fuyu-flavor Baijiu.