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中国科学院成都生物所受四川省科委委托,承担的“窖泥成份对浓香型曲酒质量影响的研究”课题,于1989年9月在成都由省科委主持通过了评审鉴定。该研究剖析了三类窖泥,共分析了74种成份,发现了水解及游离氨基酸35种、无机及微量元素30种、有机酸6种、酶3种以及窖泥pH值和Rh值等;解决了人工培窖和防止窖泥退化的科学依据:揭示了窖泥碳、氢、氮含量和碳、氮的比例,水解和游离氨基酸、有机酸含量及其比例、大部份无机和微量元素、脱氢酶和β——葡糖苷酶的活力、氧化还原电位、白色团块和
Chengdu Institute of Biology, Chinese Academy of Sciences commissioned by the Sichuan Provincial Science and Technology Commission, assumed the “pit mud ingredients on the quality of Luzhou-based quality of the study,” the subject, in September 1989 in Chengdu by the Provincial Science and Technology Commission approved the appraisal. In this study, we analyzed three types of pit mud, analyzed 74 components, found 35 kinds of hydrolyzed and free amino acids, 30 kinds of inorganic and trace elements, 6 kinds of organic acids, 3 kinds of enzymes and pH value and Rh value of pit mud; The scientific basis for artificial cultivation of pit and prevention of pit mud degeneration is solved: the proportions of peat carbon, hydrogen and nitrogen, carbon and nitrogen, hydrolysis and free amino acids, organic acids and their proportions are revealed. Most inorganic and trace elements , Dehydrogenase and β-glucosidase activity, redox potential, white clumps and