Method for identifying brewing characteristics of sorghum variety grains

The invention relates to a method for identifying the brewing characteristics of sorghum variety grains. The method comprises the steps of: removing impurities and shells of sorghum grains, performingsoaking, dry steaming and wet steaming, counting crushing conditions and cooking liquor forms, and determining whether the detected sorghum variety grains are suitable for brewing wine and brewing the type of liquor or not. The method has the advantages of short time, less material consumption, more samples processed at one time, obvious characteristics, easy identification and the like, and canbe used for identifying and screening sorghum breeding materials and identifying the cooking and fermentation characteristics of the sorghum samples purchased by wineries. 本发明涉及一种高粱品种籽粒酿酒特性的鉴别方法，通过对高粱籽粒进行除杂去壳、浸泡、干蒸、湿蒸、统计破碎情况和蒸煮液形态，判断所测高粱品种籽粒是否适合酿酒以及适合酿造那种类型白酒。本发明具有用时短、用料少、一次处理样品多、特征明显易鉴别等优点，既可用于高粱育种材料的鉴定筛选，又可用于酒厂采购高粱样品的蒸煮和发酵特性鉴别。