酱香型窖泥理化指标的研究  

Study on physiochemical indexes of Maotai-flavor style pit mud

作　　者：李祖明[1] 张洪远 王于广 张洪勋[3] 白志辉[3] 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]湖南武陵酒有限公司,常德415001 [3]中国科学院生态环境研究中心,北京100085

出　　处：《食品科技》2011年第9期79-82,87,共5页Food Science and Technology

基　　金：北京市属市管高校人才强教计划项目;北京市教委科研计划项目(KM200811417006)

摘　　要：从多方面对酱香型武陵窖泥的理化指标进行了研究。结果表明,不同窖池的武陵窖泥在水分、全钾、速效钾、有效钾、全磷、有效磷、全氮、有效氮、腐殖质和铁含量方面差异不显著,而在pH值存在明显差异。相同窖池不同发酵阶段,窖泥在pH值、全钾、速效钾、有效钾、全磷、有效磷、全氮、有效氮和腐殖质含量方面变化较显著,而在水分和铁含量方面变化不明显。Physiochemical indexes in Maotai-flavor style pit mud of Wuling liquor was studied in several aspects in this paper. The results showed that there was distinct difference in pH value between different pits, while the differences in moisture content, total K, rapid K, available K, total P, available P, total N, available N, humus and Fe content were not obvious. Physiochemical indexes changed obviously in pH value, total K, rapid K, available K, total P, available P, total N, available N and humus during different fermentation stage in the same pit, while the changes in moisture content and Fe content were not obvious.

关 键 词：酱香型 武陵酒 窖泥 理化指标 

分 类 号：TS261[轻工技术与工程—发酵工程]