摘要
对人工窖泥在生产应用中理化指标变化进行了研究,结果表明,人工窖泥在前5排的生产中水分先增加后减少,有机质逐渐减少,pH值、腐殖质、全氮、全磷、全钾、水解性氮、速效磷、速效钾含量随着生产排次的增加而增加。
The change of physiochemical indexes of artificial pit mud in the first five production turn of Lu-type liquor was investigated. The re- sults showed that moisture content of artificial pit mud increased firstly and then reduced, organic substances kept decreasing gradually, however, pH value and the content of humus, total N, total P, total K, hydrolytic N, available P, and available K in artificial pit mud enhanced with the in- crease of production turn.
出处
《酿酒科技》
北大核心
2012年第4期44-46,49,共4页
Liquor-Making Science & Technology
关键词
白酒
泸型酒
人工窖泥
生产
理化指标
变化
Baijiu（liquor）
Lu-lype liquor
artificial pit mud
production
physiochemical indexes
change
