浓香型白酒新老窖池分层池底窖泥钙含量差异及其影响因素

该研究分析了浓香型白酒新、老窖池分层池底窖泥中钙离子、相对钙含量分别与pH值、乳酸之间的皮尔森相关性和线性回归关系。通过统计分析发现：与新窖泥相比，老窖泥中钙离子和相对钙含量与pH值的相关性（-0.808 1，0.750 2）以及与乳酸的相关性（0.717 6，-0.637 9）较强，线性回归拟合度较高；受表层0～3 cm新窖泥钙盐过度解离的影响，新窖泥中相应的相关性较弱。结果表明，pH值和乳酸含量差异对新、老窖泥钙离子和相对钙含量差异有较大影响。推测新、老窖泥表层0～3 cm钙离子和相对钙含量的显著差异与两者乳酸含量差异引起的钙盐解离差异有直接关系，与其菌群乳酸降解差异有间接关系。该研究为“退化”和“钙化”窖泥的形成提供了新的理论依据。

Difference in calcium content in layered bottom pit-mud from strong-flavor Baijiu young and old mud pits and their influencing factors

The Pearson correlation and linear regression relationships between calcium ions, relative calcium content and pH value, lactic acid (LA) in layered young/old bottom-pit mud of strong-flavor Baijiu (Chinese liquor) were analyzed. According to statistical analysis, compared with the young bottom- pit mud, both calcium ions and relative calcium content in old bottom-pit mud showed stronger correlations with pH (-0.808 1, 0.750 2) and lactic acid (0.717 6, -0.637 9) with higher linear regression fitting degree. However, the correlations in young bottom-pit mud were much weaker because of excessive salt dissociation in 0-3 cm-depth young bottom-pit mud. It indicated that the differences in pH and lactic acid content showed a great impact on the differences in calcium ions and relative calcium content between young and old bottom-pit mud. It was inferred that the significant difference between young and old 0-3 cm bottom-pit mud in calcium ions and relative calcium content was directly related to the calcium-dissociation difference caused by lactic acid content difference of the two, and indirectly related to the lactic acid-degradation-ability difference of their flora. The study provided new theoretical basis for the formation of "degraded" and "calcified" pit mud.