In addition, fermentation by pit mud addition could effectively improve liquor quality, and pit mud quality is the key factor.
夹泥(加泥)发酵，可明显提高酒质，但泥的质量是关键。
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。
It has a certain effect to tend degeneration fermentation pit mud but it has certain difficulty to improve it completely.
采用己酸菌、液体窖泥混合培养液进行退化窖泥的养护具有一定的效果，但要彻底改善退化窖泥有一定的难度。
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