PDF(Pubmed)
Abstract：
Long-term production practice proves that good liquor comes out of the old cellar, and the aged pit mud is very important to the quality of Luzhou-flavor liquor. X-ray diffraction, Fourier transform ion cyclotron resonance mass spectrometry, and infrared spectroscopy were used to investigate the composition characteristics of iron-bearing minerals and dissolved organic matter (DOM) in 2-year, 40-year, and 100-year pit mud and yellow soil (raw materials for making pit mud) of Luzhou Laojiao distillery. The results showed that the contents of total iron and crystalline iron minerals decreased significantly, while the ratio of Fe(II)/Fe(III) and the content of amorphous iron (hydr)oxides increased significantly with increasing cellar age. DOM richness, unsaturation, and aromaticity, as well as lignin/phenolics, polyphenols, and polycyclic aromatics ratios, were enhanced in pit mud. The results of the principal component analysis indicate that changes in the morphology and content of iron-bearing minerals in pit mud were significantly correlated with the changes in DOM molecular components, which is mainly attributed to the different affinities of amorphous iron (hydr)oxides and crystalline iron minerals for the DOM components. The study is important for understanding the evolution pattern of iron-bearing minerals and DOM and their interactions during the aging of pit mud and provides a new way to further understand the influence of aged pit mud on Luzhou-flavor liquor production.
摘要：
长期的生产实践证明,好的白酒是从老窖里出来的,陈酿泥对浓香型白酒的质量至关重要。X射线衍射,傅里叶变换离子回旋共振质谱,采用红外光谱技术研究了2年含铁矿物和溶解性有机质(DOM)的组成特征,40年,以及泸州老窖酒厂100年的坑泥和黄壤(制作坑泥的原料)。结果表明,全铁和结晶铁矿物的含量显著降低,随着细胞年龄的增加，Fe（II）/Fe（III）的比值和无定形铁（hydr）氧化物的含量显着增加。DOM丰富，不饱和度,和芳香性，以及木质素/酚类物质，多酚，和多环芳烃比率，在坑泥中增强。主成分分析结果表明，坑泥中含铁矿物的形态和含量的变化与DOM分子组分的变化显著相关，这主要归因于无定形铁（氢）氧化物和结晶铁矿物对DOM组分的亲和力不同。该研究对于了解窖泥老化过程中含铁矿物和DOM的演化规律及其相互作用具有重要意义，为进一步了解窖泥老化对浓香型白酒生产的影响提供了新途径。
