浓香型白酒窖泥质量评价理化指标的筛选

窖池作为浓香型白酒独特的发酵容器，在浓香型白酒生产中具有重要作用，更是浓香型白酒香味物质形成的关键。目前的窖泥质量评价标准主要包括窖龄、感官指标和理化指标，评价体系比较粗放，不能完全、客观地反映窖泥的质量。该实验研究了水分含量、pH值、腐殖质含量、氨基酸态氮含量、总氮含量、有效磷含量和矿物质元素含量等理化指标在不同质量等级窖泥间的分布规律。研究结果发现，pH值、氨基酸态氮和总氮含量能区分不同质量等级的窖泥，真实地反映窖泥的质量状况，可作为窖泥质量的评价指标；水分含量、腐殖质含量、有效磷含量、矿物质元素含量不能区分不同质量等级的窖泥。

Screening of physicochemical indicators for pit mud quality evaluation in strong-flavor Baijiu

As a special fermentation vessel, pit plays an important role in the production of strong-flavor Baijiu (Chinese liquor), most of all, it is the key to the formation of aroma components of strong-flavor Baijiu. The current quality evaluation standards of pit mud including age, sensory indexes, and physicochemical indexes, which are more extensive and can not completely and objectively indicate the quality of pit mud. In this paper, the distribution of water content, pH value, humus content, amino nitrogen content, total nitrogen content, effective phosphorus content and mineral elements content in different quality grade pit mud were studied. The results showed that pH value, amino nitrogen and total nitrogen contents could well distinguish pit mud of different quality and really indicate the quality of pit mud, which could be used as evaluation parameters, while water content, humus content, effective phosphorus content and mineral elements content could not distinguish pit mud of different quality.