The normal production pits in Langjiu Distillery were used as research objective to carry out dynamic analysis of the microflora in different space of fermented grains in pits during the fermentation.

• 摘要以郎酒厂第4次酒入窖糟醅正常生产窖池为研究对象，研究发酵过程窖池糟醅中不同空间位置的微生物区系的动态分析。