人工老窖技术推广以来,打破了新窖新厂不能产好酒的传统观念,促进了酿酒工业的发展,然而,人工老窖的窖泥易板结、脱落和老化,使酒出现泥臭味,爽度和酯香明显下降.改良式人工窖可克服这些缺点.介绍如下:一、窖泥配料:带腐殖质的黄土瓣40％,封窑泥45％,乙酸菌悬液9％,大曲粉2％,酒尾1％,麦糠3％,加适量熟黄水和匀,入池发酵50天以上.配料时应改变加烂水果,烂蔬菜和豆饼粉的习惯做法,可免除农药残毒污染,抑制好气性腐败细菌的孳长,防止酒酷发臭.二窖壁改良:目前人工老窖的窖壁一般都是用水泥、石灰,砖头砌成花格墙,在发酵 Artificial cellar technology since the break, the new cellar new plant can not produce good traditional concept of wine, and promoted the development of the wine industry, however, the pit of artificial cellar easy to knot, fall off and aging, so that the smell of wine mud, Coolness and ester fragrance decreased significantly. Improved artificial pit can overcome these shortcomings. Introduced as follows: First, the pit mud ingredients: with humus loess 40%, sealing kiln mud 45%, acetic acid bacteria suspension 9% Daqufen 2 %, The end of the wine 1%, 3% wheat bran, add appropriate amount of cooked yellow water and uniform, into the pool more than 50 days of fermentation ingredients should be changed rotten fruits, rotten vegetables and soybean meal powder practices can be exempted from pesticide residue pollution, Second, the improvement of the second cellar wall: At present, the cellar wall of the artificial cellar is usually made of cement, lime and bricks,