Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.

• 发酵周期过长可引起窖泥发干,糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象,影响酒的产质。