也谈窖池退化及防治

窖池的退化是酿造优质酒生产的一个重大技术阻碍。窖池中铁离子、钙离子过多积累，酒醅ｐＨ值过低和工艺管理不善等均会引起窖池老化。减少铁离子、钙离子含量，降低酒酷ｐＨ值和防止水分流失等强化工艺和管理手段，可有效防止窖壁上乳酸铁、乳酸钙的生成和窖泥板结现象，保证窖池有充分的有益功能微生物，是防止窖池老化，提高出酒率和酿造优质酒的前提条件。

Pit Degeneration and Its Prevention Methods

Pit degeneration, as one of the most important technological factors which stunted the production of quality liquor, was due to excessive accumulation of ferric ion and calcium ion, comparatively low pH value of fermenting grains and inappropriate management. Accordingly, reduction of ferric ion and calcium ion content, depression of the pH value of fermenting grains, and management improvement such as avoidance of water drainage etc. could effectively prevent the production of ferric lactate and calcium lactate and the pit mud from hardening and guarantee plentiful useful microbes in pits, which became the prerequisite in the production of quality liquor, in the prevention of pit degeneration, and in the improvement of the yield of liquor and the liquor quality.(Tran.by YUE Yang)