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<p>Sorghum serves as an essential raw material for the distillation industry. The enhancement of sorghum yield and its quality for brewing is pivotal to the distillation industry and the prosperity of farmers, particularly in China. However, research on how to improve sorghum quality through cultivation measures remains insufficient. This study executed a field experiment during 2021–2022 in the Chishui River basin, located in Southwest China, to ascertain whether adjusting the sowing dates could augment the yield and quality of the sorghum (Hongyingzi: a specific waxy sorghum variety utilized for Chinese Moutai liquor). Based on the conventional sowing date (March 20th to April 10th), we established two early and two delayed sowing treatments at 15-day intervals, resulting in five sowing dates: early sowing by 30&#xa0;days (ES30) and 15&#xa0;days (ES15), conventional sowing (CS), and delayed sowing by 15&#xa0;days (DS15) and 30&#xa0;days (DS30). Within the experiment, we gauged the yield, grain constituents pertinent to brewing, starch pasting attributes, and cooking quality of the sorghum grain. In comparison to the conventional sowing date, the early sowing exhibited elevated levels of crude protein, crude fat, tannins, total phenols, total flavonoids, total starch, and amylopectin in grain. Early sowing also diminished the peak viscosity, hot paste viscosity, cool paste viscosity, breakdown value, and setback value of sorghum starch throughout the gelatinization process. Additionally, early sowing reduced the grain expansion rate, crack rate, and water absorption rate during cooking. In contrast to early sowing, delayed sowing exerted contrary effects. The beneficial changes under early sowing are strongly linked to the decreased average temperature and extended photoperiod during the sorghum growing season. These findings substantiated that early sowing enhances the brewing quality of sorghum for the production of Chinese Moutai liquor.</p>

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Early Sowing Improve the Yield and Quality of Sorghum Used for Moutai Liquor in Chishui River Basin, Southwestern of China

  • 期刊论文

  • 发表日期：

    2025年7月14日

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  • Hongli Yang,
  • Yimei Zhao,
  • Zhijun Guo,
  • Yue Liu,
  • Purui Cao,
  • Jiadai Tang,
  • Kaixian Wu

摘要

Sorghum serves as an essential raw material for the distillation industry. The enhancement of sorghum yield and its quality for brewing is pivotal to the distillation industry and the prosperity of farmers, particularly in China. However, research on how to improve sorghum quality through cultivation measures remains insufficient. This study executed a field experiment during 2021–2022 in the Chishui River basin, located in Southwest China, to ascertain whether adjusting the sowing dates could augment the yield and quality of the sorghum (Hongyingzi: a specific waxy sorghum variety utilized for Chinese Moutai liquor). Based on the conventional sowing date (March 20th to April 10th), we established two early and two delayed sowing treatments at 15-day intervals, resulting in five sowing dates: early sowing by 30 days (ES30) and 15 days (ES15), conventional sowing (CS), and delayed sowing by 15 days (DS15) and 30 days (DS30). Within the experiment, we gauged the yield, grain constituents pertinent to brewing, starch pasting attributes, and cooking quality of the sorghum grain. In comparison to the conventional sowing date, the early sowing exhibited elevated levels of crude protein, crude fat, tannins, total phenols, total flavonoids, total starch, and amylopectin in grain. Early sowing also diminished the peak viscosity, hot paste viscosity, cool paste viscosity, breakdown value, and setback value of sorghum starch throughout the gelatinization process. Additionally, early sowing reduced the grain expansion rate, crack rate, and water absorption rate during cooking. In contrast to early sowing, delayed sowing exerted contrary effects. The beneficial changes under early sowing are strongly linked to the decreased average temperature and extended photoperiod during the sorghum growing season. These findings substantiated that early sowing enhances the brewing quality of sorghum for the production of Chinese Moutai liquor.