窖泥微生态的主要特征研究

Main Characteristics of Microecology in Cellar Mud

选择湖南湘窖酒业有限公司不同窖龄的窖池为对象,主要研究0、2、16、33年窖池中窖壁泥和窖底泥的感官指标、理化指标和微生物类群数目的变化情况,旨在揭示窖泥微生态的变化规律。结果表明:随着窖龄的增长,窖泥的感官品质逐渐具有典型窖泥的自然老熟特征;窖泥水分含量呈缓慢下降趋势,而窖泥的有机质、全氮、有效P、速效K含量以及窖底泥的pH值呈上升趋势;从不同位置分析,窖壁泥水分、有效P含量略高于窖底泥,而窖底泥的pH值、有机质、全氮、速效K含量均高于窖壁泥;微生物各类群的总数呈上升趋势,且细菌>真菌>放线菌。因此,在窖泥的微生态体系中,理化因子与功能菌的相互作用,促使窖泥的品质随着窖龄增长而逐渐变好。

In order to reveal the change law of microecology in cellar mud, different aged cellar mud （0, 2, 16, 33 years） from Hunan Xiangjiao liquor Co. Ltd was sampled to investigate changes in characteristics of microecology in wall cellar mud and bottom cellar mud, such as sensory and physiochemical qualities and microbial flora quantity during aging. Results indicated that with increasing age, cellar mud progressively exhibited the typical sensory quality of naturally ripe cellar mud. The moisture content in cellar mud showed a slowly decreasing trend, while a reverse trend was observed in the pH value of bottom cellar mud and the contents of organic substances, total nitrogen, available phosphorus and potassium in cellar mud. The contents of moisture and available phosphorus in bottom cellar mud were slightly higher than those in wall cellar mud. Moreover, the total counts of different species of microbes in cellar mud, including bacteria, actinomycetes and fungi also exhibited a increasing trend, with a following order of bacteria 〉 fungi 〉 actinomycetes. Therefore, with increasing age, the quality of cellar mud can be gradually improved due to interactions between physiochemical factors and functional microbes.