CAJ | 학술논문

　　通过对泸州酒业不同窖池、不同层次的窖泥的测定研究，发现窖泥中的水分、pH 值、COD 值以及微生物中的总菌数、杆菌数对窖泥质量的影响。这些特征参数的测定研究，对优质窖泥的培养，窖泥活力的提高，以及人工窖泥易退化提供了依据，从而对提高农香型大曲酒酒质具有一定的指导意义。
　　통과대로주주업불동교지、불동층차적교니적측정연구，발현교니중적수분、pH 치、COD 치이급미생물중적총균수、간균수대교니질량적영향。저사특정삼수적측정연구，대우질교니적배양，교니활력적제고，이급인공교니역퇴화제공료의거，종이대제고농향형대곡주주질구유일정적지도의의。
Through the determination and study the pit mud of different pits and in different layer in factory of FengGu. And the results indicated: water content 、pH values 、COD values and the total amount of bacteria especially the bacillus is counted, it is an important factor of influencing the pit connections. Determine and study on these characteristic survey of parameter, to improving the vigor of the pit mud, and has prevented the pit mud ,and has prevented the pit mud offering certain basis, thus have certain directive significance in improving the wine quality of LuZhou-flavor liquor.