西南区酿酒高粱的种质形成和发展
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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-making 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 specific 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 of Moutai Baijiu came from the choose and grasp of 'the first workshop' quality.
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-making 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 specific 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 of Moutai Baijiu came from the choose and grasp of 'the first workshop' quality.
引文
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[5]QINGSHAN L,DAHLBERG J A.Chinese sorghum genetic resources[J].Econom Botany,2001,55(3):401-425.
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[13]彭秋.贵州酿造高粱育种现状、问题及对策[J].种子,2011,30(2):68-71.
[14]曾祥忠,孙静,涂佑能.酒用高粱红缨子制种技术和质量控制措施[J].中国种业,2015,34(6):66-67.
[15]马勇.中国白酒三十年发展报告(上)[J].酿酒科技,2016(2):17-22.
[16]陈冰嬬,李继洪,王阳,等.高粱(Sorghum bicolor(L.)Moench)种质资源研究进展[J].西北农林科技大学学报:自然科学版,2013,41(1):67-72,77.
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[18]庄名扬.再论美拉德反应产物与中国白酒的香和味[J].酿酒科技,2005(5):34-38.
[19]刘大荣.四川省高粱地方品种的酿造性能和优良品种分布[J].西南农业学报,1988(4):91-93.
[20]卫永太,张镔,张桂香.中国高粱品质性状的区域性差异[J].天津农业科学,2016,22(11):138-140.
[21]阎淑华.中国高粱部分种质资源主要品质性状的分析研究[J].国外农学-杂粮作物,1994(2):29-31.
[22]田晓红,谭斌,谭洪卓,等.我国主产区高粱的理化性质分析[J].粮食与饲料工业,2009(4):10-13.
[23]朱志华,李为喜,刘方,等.高粱种质资源主要品质性状鉴定与评价[J].植物遗传资源学报,2003,4(4):326-330.
[24]何诚,丁海龙,杨平,等.南北酿酒高粱蒸煮品质研究[J].酿酒科技,2012(8):68-70.
[25]刘涵,敖宗华,王明,等.酿酒高粱的研究进展[J].酿酒科技,2016(6):105-107.
[26]李大和,李国红.浓香型酒酿造中合理润料、蒸粮时间试验[J].酿酒科技,2010(4):59-62.
[27]刘茂柯,唐玉明,任道群,等.酿酒高粱籽粒酿造性能的比较[J].中国酿造,2012,31(11):111-114.
[28]PATERSON A H,BOWERS J E,BRUGGMANN R,et al.The Sorghum bicolor genome and the diversification of grasses[J].Nature,2009,457(7229):551-556.
[29]MACE E S,JORDAN D R.Location of major effect genes in sorghum(Sorghum bicolor(L.)Moench)[J].Theoret Appl Gen,2010,121(7):1339-1356.
[30]DE ALENCAR F L F,SINE B,CHANTEREAU J,et al.Variability of grain quality in sorghum:association with polymorphism in Sh2,Bt2,Sss I,Ae1,Wx and O2[J].Theoret Appl Gen,2010,121(6):1171-1185.
[31]MACE E S,JORDAN D R.Integrating sorghum whole genome sequence information with a compendium of sorghum QTL studies reveals uneven distribution of QTL and of gene-rich regions with significant implications for crop improvement[J].Theoret Appl Gen,2011,123(1):169-191.
[32]LI R,ZHANG H,ZHOU X,et al.Genetic diversity in Chinese sorghum landraces revealed by chloroplast simple sequence repeats[J].Gen Resourc Crop Evol,2010,57(1):1-15.
[33]张晗,王建成,王东建,等.中国高粱地方品种遗传多样性评价及中、外高粱遗传变异水平比较(英文)[J].作物学报,2011,37(2):224-234.
[34]倪先林,赵甘霖,刘天朋,等.SSR分子标记在糯高粱种质资源遗传多样性分析中的应用[J].江苏农业学报,2015,31(1):16-22.
[35]陈文华.中国原始农业的起源和发展[J].农业考古,2005(1):8-15.
[36]肖松,周棱波,张国兵,等.酱香型白酒用糯高粱种质遗传多样性分析[J].江苏农业科学,2016,44(4):45-49.
[37]JOMBART T,DEVILLARD S,BALLOUX F.Discriminant analysis of principal components:a new method for the analysis of genetically structured populations[J].BMC Gen,2010,11(1):94.
[38]王洋,张明生,李祥栋,等.不同高粱种质资源形态多样性及其形态标记聚类分析[J].贵州农业科学,2014(6):1-5.
[39]陈兴唏,季克良.茅台酒的独特性概述[J].酿酒科技,2006(2):79-84.
[40]黄萍.清代建制变更与赤水河开凿改写茅台区位历史[J].西南民族大学学报:人文社科版,2010,31(5):237-242.
[41]郭旭.中国近代酒业发展与社会文化变迁研究[D].无锡:江南大学,2015.
[42]郭九.岁月深处的茅台记忆[J].中国酒,2016(9):60-62.
[43]范辉,胡朝凤,袁雨晴,等.遵义市酱香型酒用高粱优质高产栽培技术[J].农业科技通讯,2016(8):209-210.
[44]程小芳,黄超,张丽娟.国酒茅台专用高粱生产栽培技术[J].种子,2006,25(7):100-101.
[45]程庆,罗双全,游亚林.绿色供应链促国酒茅台发展[J].酿酒科技,2012(8):127-128,133.
[46]李明灿.构建“亲”与“清”的新型供应链关系[J].当代贵州,2016(25):46-47.
[2]GRENIER C,BRAMEL P J,DAHLBERG J A,et al.Sorghums of the Sudan:analysis of regional diversity and distribution[J].Gen Resourc Crop Evol,2004,51(5):489-500.
[3]MADHUSUDHANA R,RAJENDRAKUMAR P,PATIL J V.Sorghum molecular breeding[M].New Delhi:Springer,2015:3-20.
[4]LI Y,LI C.Genetic contribution of Chinese landraces to the development of sorghum hybrids[J].Euphytica,1998,102(1):47-57.
[5]QINGSHAN L,DAHLBERG J A.Chinese sorghum genetic resources[J].Econom Botany,2001,55(3):401-425.
[6]石玉学,曹嘉颖.中国高粱起源初探[J].辽宁农业科学,1995(4):42-46.
[7]SINGH M,KUMAR S.Broadening the genetic base of grain cereals[M].New Delhi:Springer,2016:163-203.
[8]MACE E S,TAI S,GILDING E K,et al.2013.Whole-genome sequencing reveals untapped genetic potential in Africa's indigenous cereal crop sorghum[J].Nat Comm,2013,4:2320.
[9]TESS T,KAPRAN I,GRENIER C,et al.The potential for crop-to-wild gene flow in sorghum in Ethiopia and Niger:a geographic survey[J].Crop Sci,2008,48(4):1425-1431.
[10]HARLAN J R,DE WET J M J.A simplified classification of cultivated sorghum[J].Crop Sci,1972,(12):172-176.
[11]王富德,廖嘉玲.试谈中国高粱栽培种的分类[J].辽宁农业科学,1981(6):18-22.
[12]张福耀,邹剑秋,董良利.中国酿造高粱遗传改良与加工利用[M].北京:中国农业科学技术出版社,2009:4-9.
[13]彭秋.贵州酿造高粱育种现状、问题及对策[J].种子,2011,30(2):68-71.
[14]曾祥忠,孙静,涂佑能.酒用高粱红缨子制种技术和质量控制措施[J].中国种业,2015,34(6):66-67.
[15]马勇.中国白酒三十年发展报告(上)[J].酿酒科技,2016(2):17-22.
[16]陈冰嬬,李继洪,王阳,等.高粱(Sorghum bicolor(L.)Moench)种质资源研究进展[J].西北农林科技大学学报:自然科学版,2013,41(1):67-72,77.
[17]丁国祥,曾庆曦,陈国民,等.四川糯高粱品种的酿酒品质及其育种目标[J].绵阳经济技术高等专科学校学报,1994,6(2):14-16.
[18]庄名扬.再论美拉德反应产物与中国白酒的香和味[J].酿酒科技,2005(5):34-38.
[19]刘大荣.四川省高粱地方品种的酿造性能和优良品种分布[J].西南农业学报,1988(4):91-93.
[20]卫永太,张镔,张桂香.中国高粱品质性状的区域性差异[J].天津农业科学,2016,22(11):138-140.
[21]阎淑华.中国高粱部分种质资源主要品质性状的分析研究[J].国外农学-杂粮作物,1994(2):29-31.
[22]田晓红,谭斌,谭洪卓,等.我国主产区高粱的理化性质分析[J].粮食与饲料工业,2009(4):10-13.
[23]朱志华,李为喜,刘方,等.高粱种质资源主要品质性状鉴定与评价[J].植物遗传资源学报,2003,4(4):326-330.
[24]何诚,丁海龙,杨平,等.南北酿酒高粱蒸煮品质研究[J].酿酒科技,2012(8):68-70.
[25]刘涵,敖宗华,王明,等.酿酒高粱的研究进展[J].酿酒科技,2016(6):105-107.
[26]李大和,李国红.浓香型酒酿造中合理润料、蒸粮时间试验[J].酿酒科技,2010(4):59-62.
[27]刘茂柯,唐玉明,任道群,等.酿酒高粱籽粒酿造性能的比较[J].中国酿造,2012,31(11):111-114.
[28]PATERSON A H,BOWERS J E,BRUGGMANN R,et al.The Sorghum bicolor genome and the diversification of grasses[J].Nature,2009,457(7229):551-556.
[29]MACE E S,JORDAN D R.Location of major effect genes in sorghum(Sorghum bicolor(L.)Moench)[J].Theoret Appl Gen,2010,121(7):1339-1356.
[30]DE ALENCAR F L F,SINE B,CHANTEREAU J,et al.Variability of grain quality in sorghum:association with polymorphism in Sh2,Bt2,Sss I,Ae1,Wx and O2[J].Theoret Appl Gen,2010,121(6):1171-1185.
[31]MACE E S,JORDAN D R.Integrating sorghum whole genome sequence information with a compendium of sorghum QTL studies reveals uneven distribution of QTL and of gene-rich regions with significant implications for crop improvement[J].Theoret Appl Gen,2011,123(1):169-191.
[32]LI R,ZHANG H,ZHOU X,et al.Genetic diversity in Chinese sorghum landraces revealed by chloroplast simple sequence repeats[J].Gen Resourc Crop Evol,2010,57(1):1-15.
[33]张晗,王建成,王东建,等.中国高粱地方品种遗传多样性评价及中、外高粱遗传变异水平比较(英文)[J].作物学报,2011,37(2):224-234.
[34]倪先林,赵甘霖,刘天朋,等.SSR分子标记在糯高粱种质资源遗传多样性分析中的应用[J].江苏农业学报,2015,31(1):16-22.
[35]陈文华.中国原始农业的起源和发展[J].农业考古,2005(1):8-15.
[36]肖松,周棱波,张国兵,等.酱香型白酒用糯高粱种质遗传多样性分析[J].江苏农业科学,2016,44(4):45-49.
[37]JOMBART T,DEVILLARD S,BALLOUX F.Discriminant analysis of principal components:a new method for the analysis of genetically structured populations[J].BMC Gen,2010,11(1):94.
[38]王洋,张明生,李祥栋,等.不同高粱种质资源形态多样性及其形态标记聚类分析[J].贵州农业科学,2014(6):1-5.
[39]陈兴唏,季克良.茅台酒的独特性概述[J].酿酒科技,2006(2):79-84.
[40]黄萍.清代建制变更与赤水河开凿改写茅台区位历史[J].西南民族大学学报:人文社科版,2010,31(5):237-242.
[41]郭旭.中国近代酒业发展与社会文化变迁研究[D].无锡:江南大学,2015.
[42]郭九.岁月深处的茅台记忆[J].中国酒,2016(9):60-62.
[43]范辉,胡朝凤,袁雨晴,等.遵义市酱香型酒用高粱优质高产栽培技术[J].农业科技通讯,2016(8):209-210.
[44]程小芳,黄超,张丽娟.国酒茅台专用高粱生产栽培技术[J].种子,2006,25(7):100-101.
[45]程庆,罗双全,游亚林.绿色供应链促国酒茅台发展[J].酿酒科技,2012(8):127-128,133.
[46]李明灿.构建“亲”与“清”的新型供应链关系[J].当代贵州,2016(25):46-47.