The relations of capproate bacteria,pit mud and Luzhou-flavour liquor;

The constant accumulation of harmful metabolites,pit mud aging,and the degradation of beneficial microbes in pit mud would induce pit mud degradation and caking and further result in inferior liquor quality.

The key points in the culture of manmade aged pits to produce Luzhou-flavor blending liquor were as follows: pits, pit mud quality, scientific design of pits, proper proportioning of pit mud, culture formula of pit mud, reasonable phy- siochemical standards of pit mud.

In this paper the production and the microorganism kinds and quantity in fermented pit mud and mature alcohol distillery grain of Shaoyang and Heng-nan winery are compared and studied.

In this paper we determined the kinds and quantitative ratio of dried active function Microbe in fermented pit mud by measuring the physiological character of the microorganisms and finding out the influence facts on the quality of the fermented pit mud as a result of action by microorganisms.

Some viewpoints including the maintainence of the metabolic capability of functional bacteria in pit mud was the important base for pit mud quality and could ensure high-quality liquor-making etc.

The keys to culture quality manmade pit mud depend on bacteria species,culture method,and compounding formula etc.

Through the analysis of current applied situation of manmade pit mud in distilleries in north China, the applied effects of pit mud were introduced in this paper.

The research resalts indicated that comparatively low pH value was the main cause for the degeneration of manmade pit mud.