摘要
西安市北郊出土的西汉古酒经过近十年的低温密封保存后,出现了微生物病害。经过分析确定其菌种为淡紫拟青霉菌真菌,以及微球菌、葡萄球菌和考克氏菌属三种细菌。本文在分析研究微生物种类和产生原因后,选择了一种古酒微生物物理过滤处理的方法,用0.45μm和0.22μm的微孔滤膜成功完成了霉菌的去除。该方法具有操作简便、安全可靠的特点,是对酒类文物病害治理与保护的有益探索。最后通过对古酒保存环境控制,有效控制了类似病害的进一步发生。
Through about10years of low-temperature airtight preservation,the ancient wine of the Western Han Dynasty unearthed at the northern suburb of Xi'an City suffered from microbial disease.By analyses,the microorganisms involved were fungus Purpureocillium lilacinum,and three bacteria,namely Micrococcus,Staphylococcus and Kocuria.After analyzing the types of the microorganisms and the causes for their appearance,this paper chose a physical filtration method with microporous membranes of0.45μm and0.22μm,which successfully got rid of the microorganisms in the ancient wine.This method has characteristics of easy to operate,safe and reliable,and is a favorable exploration to the disease prevention and treatment and preservation of wine cultural heritage.At last,through the control of the ancient wine preservation environment,the further occurrence of similar diseases is effectively prevented.
出处
《文博》
2017年第6期87-91,共5页
关键词
西汉古酒
过滤除菌
环境控制
Ancient Wine of the Western Han Dynasty
Filtration
Environmental Control
