Research on the applications of TH-AADY and liquid Qu in Luzhou-flavor Daqu liquor production;

The main factors influencing alcohol fermentation of Luzhou-flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity.

Caproic acid bacteria species separated from quality aged pit mud were cultured in 30 % spent wash of Luzhou-flavor Daqu liquor.

Study on Luzhou-flavour Liquor by Piling Fermentation;

Application of TH—AADY in twice bottom fermentation technology of Luzhou-flavour liquor has the functions of anti-acid and anti-ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.

The quality of Luzhou-flavour liquor is closely correlated with its pit management and the pit management contains mainly two aspects as follows.

The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.

The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.

The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.