liquor fermentation metagenomes

We collected fermentation samples from a distillery in Luzhou, Sichuan Province, China. Sampling was carried out from the start to the end of fermentation, specifically at 0, 7, 14, 21, 28, 35, 42, and 80 days. To maintain randomness, three pits with traditional seals and three pits with new-type seals were chosen. From the top of each pit, fermented grains were collected from three distinct locations. For the convenience of microbial community analysis, the triplicate samples from each location were blended and stored at minus eighty degrees Celsius.