浓香型白酒窖泥与土壤几种理化指标的对比分析  

Comparison of Several Physiochemical Indexes between in Pit Mud and in Soil of Luzhou-flavor Liquor

作　　者：向祖祥 刘明 陈明学 谭力[2] 李红[2] 黄玉莲[2] 张文学[2] 

机构地区：[1]贵州茅台集团习酒有限责任公司,贵州习水564622 [2]四川大学轻纺与食品学院食品系,四川成都610065

出　　处：《酿酒科技》2009年第5期81-83,共3页Liquor-Making Science & Technology

摘　　要：对样品老窖窖泥、新窖窖泥、厂区新泥和厂外黄泥进行了对比研究,分析测定了水分含量、pH值、氨态氮、有效磷、有效钾和腐殖质等主要理化指标。结果表明,窖泥与土壤的理化指标差异很大,而老窖与新窖间的差异不大;从建窖选材的角度来看,厂外黄泥与厂区新泥应适当搭配。由于不同酿酒企业间窖泥主要理化指标存在较大差异,需要建立企业窖泥质量标准。The main physiochemical indexes including moisture content, pH value, ammoniacal nitrogen, available phosphorus, available kalium and humus etc. in aged pit mud, in new pit mud, in plant soil, and in soil outside of the plant were detected and compared. The results showed that there was great difference in the main physiochemical indexes between in pit mud and in soil, however, there was little difference for them between in aged pit mud and in new pit mud. The yellow mud out of the workshop should be used together with adequate quantity of soil in the workshop for the building of pits. It was necessary to establish Enterprise Pit Mud Quality Standards due to the great difference in main physiochemical indexes in pit mud among different liquor-making enterprises.

关 键 词：浓香型白酒 窖泥 土壤 理化指标 质量标准 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]