浓香型酒新窖窖泥化学成份在酿造过程中的变化研究

对浓香型酒新窖窖泥化学成份在酿造过程中的变化进行了研究,结果表明:酿造前7轮的窖壁泥和窖底泥,其pH、有机质、全氮、全磷、全钾、有效氮、有效磷以及有效钾含量均随酿造轮次的增加呈逐渐增加趋势,窖泥矿物元素铜和锌含量均随酿造轮次的增加呈逐渐增加趋势,而锰、钙以及铁含量则随酿造轮次的增加呈逐渐下降趋势,镁含量随酿造轮次的增加呈先降后升趋势。

Study on Change of Chemical Compositions of New Pit Mud in Production of LU-type Liquor

The change of chemical compositions of new pid mud in the first sever production turn was studied. The results show that： PH value and the content of Organic matter, total N, total P, total K, effective N, effective P and effective K in wall pit mud and bottom pit mud were increased gradually with the increase of pit mud production turn. The content of Cu and Zn of mineral element in pit mud were increased gradually with the increase of pit mud production turn. However, the content of Mn, Ca and Fe of pit mud were reduced gradually with the increase of pit mud production turn. The content of Mg was first decreased and then increased is reduced firstly and then increased of pit mud production turn.