不同香型白酒酿造高粱养分需求规律

Study on Nutrient Requirement Regularity of Sorghum Varieties for Different Flavor Liquor Brewing

我国白酒主要分为三大类:酱香型、浓香型和清香型,每一种香型酒的酿造高粱品种不同。在用于各类香型酒酿造高粱品种适宜生产区域研究了养分需求规律。结果表明,酱香型酒的酿造高粱品种黔高8号和红缨子在生育期内N,P,K养分累积呈持续上升趋势,收获期累积量最大;用于浓香型酒酿造高粱泸糯12号在灌浆期N,P,K累积量最大;晋杂22号和晋杂23号是清香型酒的酿造原料。晋杂22号收获期N累积量最大,灌浆期P累积量最大,穗花期K累积量最大;晋杂23号穗花期N,K的养分累积量最大,而灌浆期P累积量最大。形成100 kg籽粒,需N,P,K黔高8号分别为3.05,0.54,2.82 kg,红缨子分别为2.80,0.44,2.44 kg,泸糯12号分别为2.55,0.37,3.21 kg,晋杂22号分别为2.11,0.36,2.39 kg,晋杂23号分别为2.14,0.43,2.33 kg。

There are three kinds of flavor liquor in China. There are Moutai flavor, Luzhou flavor and Fen flavor. Different varieties of sorghum are used to ferment specific flavor liquor. The nutrient requirements of different varieties of sorghum, for specific flavor liquor,were studied in suitable ecological regions. During growth stage, the accumulated amount N, P and K in plant aboveground continuously increased for both Qian＇gao 8 and Hongyingzi, which were specific for Moutai flavor liquor. As a consequence, the highest accumulated amounts of N, P and K were observed at mature. For Lunuo 12, which was specific for Luzhou flavor, the highest N, P and K accumulation was achieved at anthesis. Jinza 22 and Jinza 23 were the main sorghum specific varieties for Fen flavor liquor. For Jinza 22, the maximum N, P and K accumulation were noticed at mature, filling stage and anthesis, respectively; whereas N and K accumulations peaked at anthesis and P accumulation was high at filling stage. To produce 100 kg sorghum grain, 3.05 kg N, 0.54 kg P and 2.82 kg K were required for Qian＇gao 8; 2.80 kg N, 0.44 kg P and 2.44 kg K for Hongyingzi; 2.55 kg N, 0.37 kg P and 3.21 kg K for Lunuo 12. For Jinza22, 2.11 kg N, 0.36 kg P and 2.39 kg K were required and 2.14 kg N, 0.43 kg P and 2.33 kg K were required for Jinza 23.