酱香型酒用糯高粱研究进展

doi:10.13560/j.cnki.biotech.bull.1985.2019-0080

摘要/Abstract

摘要： 糯高粱是酿造茅台酒和习酒等酱香型白酒的主要原料,贵州省是我国名酒之乡,也是酱香型酒用糯高粱的主栽区。目前,酱香型酒用糯高粱的研究和生产中存在的一些问题,如酒用高粱育种资源遗传背景较窄,与酿酒品质相关的性状研究基础薄弱,品种选育方法相对落后,品种产量低下,主栽品种退化严重等已经对贵州酒用糯高粱生产造成了影响,导致其产量无法满足日益增长的酿酒行业需求。结合前人研究,介绍了酒用糯高粱品种选育和籽粒品质性状对酱香型白酒酿造品质产生的影响;同时,概述了国内外已知籽粒品质性状关键基因和遗传位点的研究进展;最后探讨了酱香型酒用糯高粱存在的问题及未来研究方向,以期为今后酱香型酒用糯高粱相关研究提供参考。

关键词: 糯高粱, 酱香型白酒, 酿造品质, 杂交育种

Abstract: Glutinous sorghum grains are the major raw materials for making sauce-flavor liquors such as Maotai,Xijiu,etc. Guizhou province,the home of famous liquors in our country,is the main cultivation area of glutinous sorghum for making sauce-flavor liquor. However,there are some issues in the research and production of glutinous sorghum for sauce-flavor liquors,for example,the narrow background of genetic resources,the weak research foundation on traits for liquor-making quality,relatively lagging-behind breeding methods,lower yield and serious degradation of main varieties,which resulted in that the sorghum production could not meet the growing demand of liquor-making industry in this region. In this paper,we reviewed the research progress of glutinous sorghum breeding for sauce-flavor liquor,the effect of grain traits on the brewing quality of sauce-flavor liquor,as well as known genes/QTLs for grain quality traits at home and abroad. Finally,we discussed the existing issues and future research directions,aiming to provide a basis for future research of glutinous sorghum for sauce-flavor liquor.

Key words: glutinous sorghum, sauce-flavor liquor, brewing quality, hybrid breeding

丁延庆, 周棱波, 汪灿, 曹宁, 程斌, 高旭, 彭秋, 邵明波, 张立异. 酱香型酒用糯高粱研究进展[J]. 生物技术通报, 2019, 35(5): 28-34.

DING Yan-qing, ZHOU Leng-bo, WANG Can, CAO Ning, CHENG Bin, GAO Xu, PENG Qiu, SHAO Ming-bo, ZHANG Li-yi. Research Advance in Glutinous Sorghum for Making Sauce-flavor Liquor in China[J]. Biotechnology Bulletin, 2019, 35(5): 28-34.

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