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

WANG Jinsong;DONG Erwei;WU Ailian;WANG Lige;GUO Jun;HAN Xiong;DING Yuchuan;JIAO Xiaoyan;Institute of Agricultural Environment & Resources,Shanxi Academy of Agricultural Sciences;

liquor flavor;;brewing sorghum;;nutrient accumulation;;harvest index

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.