Using wheat as raw material, Bacillus licheniformis BL44, Saccharomyces cerevisiae SCY62, Paecilomyces variotii PV3, Rhizomucor pusillus RP1 and Thermoascus crustaceus TC1, which were isolated and screened from the high-temperature Daqu, were prepared into a solid agent and two synthetic microbial communities were constructed according to different addition ratios. The synthetic microbial community was used to replace the traditional Muqu (CK) to make high-temperature Daqu and carry out comparative laboratory brewing experiments. High-throughput sequencing results revealed that the dominant fungal genus of the three kinds of Daqu was Lichtheimia, and the dominant bacterial genus was Bacillus. The results of physicochemical indexes of the Daqu showed that the liquefaction and saccharification abilities of the high-temperature Daqu inoculated with the synthetic microbial communities were significantly improved compared to CK. The results of gas chromatography-mass spectrometry analysis showed that there were 69 types of volatile compounds produced by artificially synthesized microbial communities in Daqu, which was higher than the 68 types inoculated with traditional Muqu. In addition, inoculating artificial synthetic microbial communities instead of traditional Muqu can significantly increase the content of tetramethylpyrazine in Daqu and fermented grains. The content of tetramethylpyrazine in Daqu inoculated with artificial synthetic microbial group 1 and microbial group 2 were 31903.5 μg/kg and 56733.6 μg/kg respectively, increased by 2.80 and 4.99 times respectively compared to CK. In the high-temperature stacked fermentation mash, the content of tetramethylpyrazine inoculated with artificial synthetic bacterial group 1 and bacterial group 2 were 755.8 μg/kg and 2741.4 μg/kg respectively, increased by 4.03 and 14.61 times respectively compared to CK. This study provides a certain theoretical basis for the application of synthetic microbial community in Daqu.