The degradation of pit mud in fermentation cellars seriously compromises the quality of Chinese strong-flavor Baijiu (SFB). In this study, a biological mixture produced from brewing wastes was used to
The degradation of pit mud in fermentation cellars seriously compromises the quality of Chinese strong-flavor Baijiu (SFB). In this study, a biological mixture produced from brewing wastes was used to
The different years of PM samples were obtained from a Nong-xiang Baijiu enterprise in Luzhou city of Sichuan province, China. The PM samples were taken from the bottom of fermentation pits, which wer
HB1, HB2, HB3, and HB4 are pit mud from the 20-year pit in the Hubei region, while SCT1, SCT2, SCM1, SCM2, SCB1, and SCB2 are pit mud from the 20-year pit in the Sichuan region. SCT1 and SCT2 are from