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.
出处
《食品科技》
CAS
北大核心
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)
关键词
酱香型
武陵酒
窖泥
理化指标
Maotai-flavor style
wuling liquor
pit mud
physiochemical indexes
