Research Advance in Glutinous Sorghum for Making Sauce-flavor Liquor in China

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

Abstract

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

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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