The experiments of using culture solution of liquid pit mud to maintain degraded pit mud showed that it could supply the requisite water and nutritional substances for the aged pit mud and its use could prevent pit mud degradation and increase quality product rate and achieve favorable economic and social benefits.

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.

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.

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.