Abstract: In order to provide valuable information on the current research status of Baijiu brewing microorganisms, a bibliometric method based on the CNKI and the Web of Science core collection database was used to visually analyze 879 Chinese literatures and 349 English literatures in the field from 1992 to 2022. The visualization analysis was conducted from the perspective of annual publication volume, keywords, authors and institutions, etc., to trace the development situation and research hotspots of Baijiu brewing microorganisms. The results showed that research on Baijiu brewing microorganisms has generally been on the rise since 1992, especially in the last five years, with exponential growth and a very promising future. The current research on Baijiu brewing microorganisms mainly focused on the separation and identification of microorganisms, the analysis of microbial community structure, and the influence of microorganisms on fermentation products. The study of microbial community structure had become an important means to analyze the mechanism of Baijiu flavor formation. XU Yan, SUN Baoguo, WU Qun, HUANG Zhiguo, QIU Shuyi and other scholars are major contributors to the research field of Baijiu brewing microorganisms, and the impact and academic value of their scientific achievements are high. In this paper, a quantitative and objective visual analysis is carried out on the research overview and hot areas of Baijiu brewing microorganisms, which can serve as a reference and help for the further research of baijiu brewing microorganisms.