四川省酿酒糯高粱高质量发展对策  

High-Quality Development Strategy of Liquor-Making Glutinous Sorghum in Sichuan

作　　者：赵甘霖[1,2] 丁祥祥 刘天朋 倪先林[1,2] 龙文靖 汪小楷[1,2] 李元 向箭宇 ZHAO Ganlin;DING Xiangxiang;LIU Tianpeng;NI Xianlin;LONG Wenjing;WANG Xiaokai;LI Yuan;Xiang Jianyu(Institute of Rice and Sorghum Research,Sichuan Academy of Agricultural Sciences,Deyang,Sichuan 618000;Sichuan Branch of National Sorghum Improvement Center,Deyang,Sichuan 618000,China)

机构地区：[1]四川省农业科学院水稻高粱研究所,四川德阳618000 [2]国家高粱改良中心四川分中心,四川德阳618000

出　　处：《酿酒科技》2021年第1期138-141,共4页Liquor-Making Science & Technology

基　　金：四川省“十三五”玉米育种攻关项目子专题“酿酒高粱育种新材料的创制”(2016NYZ-029);国家高粱产业技术体系“酿酒(糯)用高粱新品种选育”(CARS-06-01-05);四川省财政提升工程项目“酿酒高粱高淀粉糯质材料创制与突破性新品种选育”(2016ZYPZ-035)。

摘　　要：根据四川省白酒产业高质量发展需要,在深入高粱生产市县和名优酒业调查基础上,全面分析了四川省酿酒糯高粱生产现状和存在的主要问题,进而提出高粱产业高质量发展对策,可供从事高粱研究科技人员、政府职能部门和酒类企业参考。In this paper,according to the needs of high-quality development of Baijiu industry in Sichuan,based on the investigation of sorghum production areas and famous and excellent distilleries,we comprehensively analyzed the current situation and main problems of the production of liquor-making glutinous sorghum in Sichuan,and put forward some strategies for the high-quality development of sorghum industry,which can be used for reference by sorghum researchers,government departments and distilleries.

关 键 词：酿酒 糯高粱 现状 问题 对策 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]