摘要
高粱是我国重要的栽培作物,也是全国大部分名优酒厂主要的酿造原料。近年来在全国高粱种植面积逐渐减少的背景下,西南区的酿酒高粱却得到了迅速发展。该文综述了酿酒高粱品质性状的研究进展和我国西南区糯高粱种质群体的形成,提出贵州等地优质糯高粱是在当地环境"自然选择"和产业发展"人工选择"的共同推动下,逐渐形成一个特异的种质群体。好酒离不开好粮,酿酒行业的深度调整促使原料品质和专用化水平提高,茅台酒的辉煌来自源头上对"第一车间"品质的选择和把握。
Sorghum is one of the most important crops in China and is the major raw material for the most famous Baijiu （Chinese liquor） production. In recent years, at the background of gradually reducing planting area, Baijiu-making sorghum in the southwest of China has got rapid development. This paper reviewed the research progress of qualitative character of Baijiu-maldng sorghum and the formation of germplasm of glutinous sorghum in the southwest of China. It is proposed that under the two-way promotion of local environmental ＇nature selection＇ and the ＇artificial selection＇, a spe- cific germplasm group of the sorghum germplasm in Guizhou and other places was gradually formed. Superior cereal quality is the foundation for high quality Baijiu, the deep adjustment of Baijiu industry promoted the improvement of both raw material quality and the level of special customization. The success ofMoutai Baijiu came from the choose and grasp of＇the first workshop＇ quality.
出处
《中国酿造》
CAS
北大核心
2017年第5期17-21,共5页
China Brewing
基金
茅台集团博士后科研工作站专项基金(2015005)
关键词
酿酒高粱
种质形成
品质
茅台酒
西南区
Baijiu-making sorghum
germplasm formation
quality
Moutai Baijiu
the southwest of China
