Daqucan be divided into artificially presseddaqu(A-Daqu) and mechanically presseddaqu(M-Daqu) based on pressing patterns. Here, we compared the discrepancies in physicochemical properties, volatile metabolites, and microbiota features between A-Daquand M-Daquduring fermentation and further investigated the factors causing those differences. A-Daqumicrobiota was characterized by six genera (e.g.,BacillusandThermoactinomyces), while five genera (e.g.,BacillusandThermomyces) dominated in M-Daqu. The flavor compounds analysis revealed that no obvious difference was observed in the type of esters between the two types ofdaqu, and M-Daquwas enriched with more alcohols. The factors related to differences between the two types ofdaquwere five genera (e.g.,Hyphopichia). The functional prediction of microbial communities revealed that the functional discrepancies between the two types ofdaquwere mainly related to ethanol metabolism and 2,3-butanediol metabolism. This study provided a theoretical basis for understanding the heterogeneity ofdaqudue to the different pressing patterns.