窖泥与基酒成分关系的比较研究

Study on the Relationships between Pit Mud and the Compositions of Base Liquor

对2002年和2008年及2009年培养的人工老窖泥中的多种有效成分、功能微生物的组成进行了分析,并对用此窖泥搭建的1年新窖池和5年老窖池生产基酒中的各种微量成分进行分析研究。结果表明,成熟老窖泥和新窖窖泥微生物群落和营养成分的变化,对浓香型白酒的四大酯等微量成分的含量和比例协调起着重要作用,并决定浓香型大曲酒的质量和风格特征。

The effective ingredients and functional microbes in manmade aged pit mud （made in 2002, 2008 and 2009 respectively） were analzed. Besides, various trace components in base liquor produced by one-year old pits or by five-year old aged pits （constructed by such pit mud） were studied. The results suggested that the change of microbial community and nutrient component in pit mud of aged pits and in pit mud of newly-built pits played important roles in harmonizing the content and the ratio of four main esters in liquor and it was attributable to the quality and the styles of uzhou-flavor Daqu.