| 西凤调味酒与窖泥质量的分析探讨 |
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| 引用本文： | 赵先维,付万绪,孟勤燕. 西凤调味酒与窖泥质量的分析探讨[J]. 酿酒科技, 2011, 0(10): 48-51 |
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| 作者姓名： | 赵先维 付万绪 孟勤燕 |
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| 作者单位： | 陕两西风酒集团股份有限公司,陕西凤翔,721406 |
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| 摘 要： | 对西凤调味酒生产过程中不同窖龄窖池、不同阶段、不同时间的窖泥中的水分、氨态氮、有效磷、腐殖质、细菌总数等成分进行了对比分析。同时,对不同阶段生产的调味酒进行成分分析对比,并对提高调味酒质量和窖池管理与养护提出了相应措施。
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| 关 键 词： | 西凤调味酒 窖泥 分析探讨 微量成分 |
Analysis of Xifeng Blending Liquor and the Pit Mud Quality |
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| ZHAO Xianwei,FU Wanxu , MENG Qinyan. Analysis of Xifeng Blending Liquor and the Pit Mud Quality[J]. Liquor-making Science & Technology, 2011, 0(10): 48-51 |
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| Authors: | ZHAO Xianwei FU Wanxu MENG Qinyan |
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| Affiliation: | ZHAO Xianwei,FU Wanxu and MENG Qinyan(Xifeng Liquor Group Co.Ltd.,Fengxiang,Shanxi 721406,China) |
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| Abstract: | Pits of different age,and moisture content,ammonia nitrogen content,available phosphorus content,humus content,and bacteria amount in pit mud in different production stage of Xifeng blending liquor were analysed and compared.Meanwhile,the components of Xifeng blending liquor produced in different time were analysed and compared.And the corresponding measures to improve blending liquor quality,pits management,and pits maintenance were put forward. |
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| Keywords: | Xifeng blending liquor pit mud analysis trace components |
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