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- Yellow water and ending water could be used for pit-filling fermentation, the culture of manmade aged pit mud, esterification, cross-steaming of Daqu, and the production of flavoring liquor etc. 可利用黄水和酒尾进行灌窖发酵、培养人工老窖、酯化反应、大曲发酵串蒸、生产调味酒等应用于浓香型大曲酒生产，提高大曲酒的质量。
- Pit mud nutrient fluid, ma de by Hyperconcentration caproate bacteria liquid,was applied in the maintenanc e of new pits and aged pits. 将超浓缩复合己酸菌液制成窖泥培养液,应用于新窖老熟和复壮老化窖池。
- manmade aged pit mud 人工老窖泥
- aged pit mud 老化窖泥
- Renew pit mud, Increasing Quality of Luzhou- Fiavour Liquor. 更新窖池泥提高曲酒质量。
- The characters of the new technology of artificial pit mud culture were introduced in this article,and the technology was compared with the old one. 介绍了人工窖泥培养的新工艺特点 ,并与老工艺进行了比较分析。
- Yellow water contains abundant nutritional materials and rich domesticated clostridium, so it is named quality liquid pit mud. 黄水中含有丰富的营养物质以及大量经驯化了的梭状芽孢杆菌,是优质的“液体窖泥”。
- Man-cultured mature pit mud mixed with Daqu grains and then daubed equally on bamboo curtain and coated with fabric braided for use. 采用人工培养成熟的窖泥,加入大曲粉拌合,均匀地抹在竹帘上,再盖上编织布,即可使用。
- Pit mud aging appears as the existence of white granule or acicular crystals on pit walls and further the emergence of green or red substances. 窖泥老化常在窖壁出现白色颗粒状或针状结晶体,出现绿色或红色物质等现象。
- 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。
- In order to improve interlayer pit mud fermentation,self-made pit mud fermenter was used and pit mud functional bacteria were supplied in each turn of fermentation. 采用自制夹泥发酵器和每轮补充窖泥功能菌的夹泥发酵法进行浓香型白酒生产,结果表明,该方法能明显增大糟醅接触窖泥的面积;
- 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. 通过对北方酒厂应用人工窖泥的现状分析,揭示出窖泥应用的效果。
- The relations of caproate bacteria and pit mud and Luzhou-flavour liquor is very close,to a certain degree,they decide the quality and flavour of Luzhou-flavour liquor. 己酸菌和窖泥与浓香型白酒关系密切,在一定程度上说,是它们在决定着浓香型白酒的质量及风格。
- In order to improve interlayer pit mud fermentation, self-made pit mud fermenter was used and pit mud functional bacteria were supplied in each turn of fermentation. 采用自制夹泥发酵器和每轮补充窖泥功能菌的夹泥发酵法进行浓香型白酒生产，结果表明，该方法能明显增大糟醅接触窖泥的面积；
- The aging cause of pit mud covers natural environment, production conditions, microbial metabolism, biochemical reaction, and the breeding of caproic acid bateria etc. 可采取选用合适的菌种培养窖泥、养护好窖池、合理的工艺条件等预防措施，延缓窖泥的衰退、老化。
- It was necessary to establish Enterprise Pit Mud Quality Standards due to the great difference in main physiochemical indexes in pit mud among different liquor-making enterprises. 由于不同酿酒企业间窖泥主要理化指标存在较大差异，需要建立企业窖泥质量标准。
- Because the development of pits and wine culture in China is influenced by geography, techniques, demand factors and culture exchange, aged pits still need further investigation. 中国酒窖和中国酒文化的发展受地理因素、技术因素、需求因素和文化交流因素等诸多因素影响。
- Xiangquan Liquor is produced by saccharification with Xiaoqu starter,fermentation of tailing grains coupled with Daqu,and aged pits for aroma-producing. 湘泉酒是以小曲培菌糖化,大曲续米查发酵,老窖生香。
- And it could enhance the aro-ma-producing capability and ethyl ca proate content for aged pits,which further resulted in the harmonious proportio n of the... 使己酸乙酯含量显著提高,四大酯比例协调,发酵能力增强。
- The new technology not only provided the good culture condition for artificial pit mud,but also shortened the aging period,saved manpower and material resources,and improved the quality of grain liquor. 新工艺不但为窖泥培养提供了较好的培养条件 ,而且缩短了老熟周期 ,节省了人力物力 ,促进了粮食酒生产质量的提高
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 农业及相关产业增加值 - the added value of agriculture and related industries
