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农业与地质虽说已是老相识了,但以往的关系只是地质工作成果为农业服务,如矿物肥料的应用增产,地下水的勘查开发。它们行之已久,并不稀罕。这里要说的是一门地质科学与农业渗透结合的一门新的边缘学科—农业地质背景系统,新兴的农业地质学。在国内外她崭露头角才不过十多年,却也结下了硕果累累,芳香闻名。从一篇葡萄酒的论文说起第26届国际地质科学大会上,爆出一个冷门,葡萄酒跃上了地质学的讲坛。法国的魏格纳教授等三人联合提交了一篇题为《地质与酒类(葡萄酒)》的论文。这篇论文揭示了法国波尔多等三个著名的葡萄酒精美香甜的奥秘。在波尔多2000公顷的土地上是一片砾石层,在砾石层下为第三纪上渐新统的泥灰岩。就是在这样“得地独厚”的岩石一土壤条件下,有一种优美的显有活力的鲜香味传给了葡萄酒。当时他只揭示了香味的来源是岩层,并未说明是什么成份起主导作用。后来有人说是铁的氧化物,有人说
Although agriculture and geology are old acquaintances, the previous relationship was only the results of geological work serving agriculture, such as the application of mineral fertilizers and the exploration and development of groundwater. They have a long history and are not rare. Here to say is a combination of geosciences and agricultural infiltration of a new edge discipline - agricultural geological background system, emerging agro-geology. At home and abroad she emerge only ten years, but also achieved fruitful, fragrant and famous. Speaking from a wine essay, at the 26th International Congress of Geological Sciences, a popular, wine landed in a geological forum. Professor Wei Wagner of France and other three jointly submitted a paper entitled “Geology and Liquor (Wine)”. This essay reveals the delicate and sweet mysteries of three famous wines, such as Bordeaux, France. On a 2000 hectare land in Bordeaux is a gravel layer that underlies perennial Oligocene marls. It is in this “unique” rock-soil conditions, there is a beautiful vivid fresh fragrance to the wine. At that time, he only revealed that the source of the scent was the rock formation, and did not say what ingredient played a leading role. Some people later said that iron oxide, some people say