Breeding method and application of wheat variety for fermentation of Luzhou-flavor liquor

Abstract

The invention provides a breeding method and application of a wheat variety for fermentation of Luzhou-flavor liquor, and belongs to the technical field of wheat breeding. Aiming at the problems existing in the white spirit industry, the invention provides the breeding method of the wheat variety for fermenting the Luzhou-flavor white spirit according to the requirement of wine brewing fermentation on wheat quality on the basis of following the basic principle and method of wheat variety breeding, and the yield is increased by more than 3% compared with that of an experimental control. The grain volume weight of normal years is more than or equal to 790g / L or the grain volume weight of disaster years is more than or equal to 750g / L, the protein content is more than or equal to 12 percent, the starch content is more than or equal to 65 percent, the national standard hardness index is less than or equal to 56 percent, the water absorption rate of a farmer is less than or equal to 56 percent, and the water solvent retentivity of flour is less than or equal to 56 percent, so that the bred wheat for brewing and fermenting the Luzhou-flavor liquor has high and stable yield and is convenient to popularize and plant by farmers; and the requirements of brewing fermentation of Luzhou-flavor liquor on quality can be met, and the liquor yield, the high-quality liquor yield, the content of aroma-producing and flavor-producing substances and the taste can be improved.

Description

Technical Field

[0001] The invention belongs to the technical field of wheat breeding, and particularly relates to a breeding method for a wheat variety for fermenting Luzhou-flavor liquor and an application thereof. Background Art

[0002] Baijiu (Chinese liquor) is a distilled liquor made from grains as its primary raw materials, using daqu (Chinese koji), xiaoqu (Chinese koji), gluten koji, enzymes, and yeast as saccharifying and fermenting agents. The process involves cooking, saccharification, fermentation, distillation, aging, and blending. With rising living standards, consumers are increasingly demanding the quality and stability of baijiu, placing higher demands on the quality of the "first workshop" (raw materials) involved in baijiu distilling. The quality of raw materials significantly influences microbial fermentation, liquor yield, and the composition of baijiu's flavor. Brewing new grain varieties specifically for liquor production has become a hot topic for breeding researchers and a major demand of the baijiu industry in recent years. Luzhou-flavor baijiu boasts the highest production capacity of the twelve major flavor-type baijiu varieties. Wheat is the primary raw material for Luzhou-flavor baijiu distilling, serving both koji making and fermentation in the multi-grain Luzhou-flavor baijiu fermentation process. Fermentation wheat is a specialized wheat that must possess both the essential properties of the wheat variety and qualities suitable for fermentation, ensuring farmers' interest in growing it and enabling companies to improve liquor yield and quality. Existing liquor companies typically purchase mixed wheat or low-grade wheat for fermentation, and do not focus on the selection and use of specialized fermentation wheat. Furthermore, there are unclear thresholds for determining quality indicators for fermentation-specific wheat or for evaluating related indicators, resulting in poor and unstable quality of fermentation wheat or unscientific definition of related indicators. This makes raw grain difficult to obtain and does not meet the actual raw grain requirements of liquor companies. Currently, there is no research in this field on methods for selecting and breeding fermentation-specific wheat varieties. Creating methods for selecting fermentation-specific wheat varieties is of great significance for improving liquor quality and corporate profitability, promoting specialized grain production, and increasing farmers' income. Summary of the Invention

[0003] In view of this, the purpose of the present invention is to provide a breeding method for wheat varieties for fermenting strong-aroma liquor and its application. The breeding method provided by the present invention can breed wheat varieties for fermenting strong-aroma liquor that have high and stable yields, are easy to promote and plant by farmers, and can meet the quality requirements of strong-aroma liquor brewing and fermentation, and can improve the wine yield, high-quality wine rate, aroma and flavor substance content and taste.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The present invention provides a method for breeding wheat for fermenting Luzhou-flavor liquor, comprising the following steps:

[0006] Parents with a yield level of more than 3% or ≥500kg / mu compared with the experimental control, a year-round grain bulk density of ≥790g / L or a grain bulk density in disaster years of ≥750g / L, a severity of ergot disease lower than 3.0 and a plant height of 75-85cm are selected for wheat single cross or multiple cross, wherein at least one parent has a near-infrared hardness of ≤40 or a national standard hardness index of ≤56% of the grain; the obtained single cross F1 generation or multiple cross F1 generation is bred by pedigree method to obtain a wheat variety for fermentation of strong-flavor liquor with a yield level of more than 3% compared with the experimental control, a year-round grain bulk density of ≥790g / L or a grain bulk density of ≥750g / L in disaster years, a protein content of ≥12%, a starch content of ≥65%, a near-infrared hardness of ≤40 or a national standard hardness index of ≤56%, a farinograph water absorption rate of ≤56% and a flour water solvent retention capacity of ≤56%; the multiple cross is to hybridize the hybrid obtained by single cross with other parents.

[0007] Preferably, the female parent of the hybrid is Zhoumai 27, the male parent of the hybrid is Luomai 23; and the other parent is Wanke 700.

[0008] Preferably, the screening conditions for the hybrids include: 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, grain fullness reaching standard level 2 or above, yellowing of leaves at maturity reaching standard level 3 or above, and plant height 75-85 cm.

[0009] Preferably, the screening conditions for the F2 generation include: 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, grain fullness reaching standard level 2 or above, yellowing of leaves at maturity reaching standard level 3 or above, and plant height 75-85 cm.

[0010] Preferably, the screening conditions for the F3 generation include: 1000-grain weight ≥40 g, imperfect grain rate ≤1.0%, ear length ≥10 cm, number of tillers per plant ≥5, yellowing of leaves at maturity reaching standard level 3 or above, grain fullness reaching standard level 2 or above, plant height ≤85 cm and single ear weight ≥1.5 g.

[0011] Preferably, the screening conditions for the F4 generation include: thousand-grain weight ≥40g, imperfect grain rate ≤1.0%, protein content ≥12%, starch content ≥65%, normal year grain bulk density ≥790g / L or disaster year grain bulk density ≥750g / L, near-infrared hardness ≤40 or national standard hardness index ≤56%.

[0012] Preferably, the screening conditions for F5 to F7 generations include: thousand-grain weight ≥40g, imperfect grain rate ≤1.0%, normal year grain bulk density ≥790g / L or disaster year grain bulk density ≥750g / L, protein content ≥12%, starch content ≥65%, near-infrared hardness ≤40 or national standard hardness index ≤56%, farinograph water absorption rate ≤56% and flour water solvent retention capacity ≤56%.

[0013] Preferably, F8 generation and above are used for variety comparison tests and regional production tests.

[0014] The present invention also provides the use of wheat varieties bred by the above breeding method in the preparation and fermentation of Luzhou-flavor liquor, wherein the wheat varieties include Wanke 421.

[0015] Beneficial effects of the present invention:

[0016] Aiming at the problems existing in the liquor industry, the present invention provides a method for breeding wheat varieties for strong-flavor liquor fermentation on the basis of following the basic principles and methods of wheat variety breeding and according to the quality requirements of wheat for winemaking and fermentation. The method can ensure that the wheat bred for strong-flavor liquor winemaking and fermentation can not only have high and stable yield, be easy to promote and plant by farmers, but also meet the quality requirements of strong-flavor liquor winemaking and fermentation, and can improve the wine yield, high-quality wine rate, content of aroma and flavor substances and taste. DETAILED DESCRIPTION

[0017] The present invention provides a method for breeding wheat for fermenting Luzhou-flavor liquor, comprising the following steps:

[0018] Parents with a yield level of more than 3% or ≥500kg / mu compared with the experimental control, a year-round grain bulk density of ≥790g / L or a grain bulk density in disaster years of ≥750g / L, a severity of ergot disease lower than 3.0 and a plant height of 75-85cm are selected for wheat single cross or multiple cross, wherein at least one parent has a near-infrared hardness of ≤40 or a national standard hardness index of ≤56% of the grain; the obtained single cross F1 generation or multiple cross F1 generation is bred by pedigree method to obtain a wheat variety for fermentation of strong-flavor liquor with a yield level of more than 3% compared with the experimental control, a year-round grain bulk density of ≥790g / L or a grain bulk density of ≥750g / L in disaster years, a protein content of ≥12%, a starch content of ≥65%, a near-infrared hardness of ≤40 or a national standard hardness index of ≤56%, a farinograph water absorption rate of ≤56% and a flour water solvent retention capacity of ≤56%; the multiple cross is the hybrid obtained by single cross and then hybridized with other parents.

[0019] In the present invention, the female parent of the hybrid is preferably Zhoumai 27, and the male parent of the hybrid is preferably Luomai 23; the other parent is preferably Wanke 700, and the national standard hardness index of Wanke 700 is ≤56%. Among them, Zhoumai 27 is a semi-winter medium-maturing high-yield wheat variety bred by Zhoukou Academy of Agricultural Sciences. It is resistant to lodging, has large ears, good winter cold resistance, and good yield; Luomai 23 is a wheat variety bred by Luoyang Academy of Agricultural Sciences. It is a large-scale planting variety in Anhui Province. This variety has good winter cold resistance, good lodging resistance, a long functional period of leaves in the later period, good drought resistance and resistance to dry hot winds, a grain bulk density of 808g / L, a low hardness index (51.0 / 50.4), and a protein content of 14.13% / 13.66% (here " / " indicates the protein content detected in the two-year regional trial, 14.13% in the first year and 13.66% in the second year). (The " / " also indicates relevant quality data tested in two years of regional trials). The flour wet gluten content is 31.5% / 31.3%, and the water absorption rate is 57.4% / 57.7%, making it a relatively soft wheat. Wanke 700 is a soft white-grain wheat variety bred by the Crop Research Institute of the Anhui Academy of Agricultural Sciences. It is semi-winter-season and has good winter cold resistance. It has 410,000 ears per mu, 34 grains per ear, and a 1,000-kernel weight of 42g. It is soft, with a single kernel hardness of less than 40, a protein content of more than 13%, and is relatively resistant to ergot and ear sprouting. In normal years, the bulk density is above 800g / L, the rate of imperfect kernels is low, and the kernels are well-filled. After selecting the above three parents for composite hybridization and obtaining a three-way hybrid, the breeding method of the present invention can be used to select Wanke 421.

[0020] In the present invention, self-bred intermediate materials or large-scale promotion varieties with an increase of more than 3% or ≥500kg / mu in the approved regional trial program compared with the test control, a grain bulk density of ≥790g / L all year round or a grain bulk density of ≥750g / L in disaster years, a severity of ergot disease lower than 3.0 (moderately susceptible) and a plant height of 75-85cm are selected for hybridization and matching. The test control refers to the control variety participating in the national and provincial approved regional trials, and does not refer to a specific variety. At least one soft wheat with a national standard hardness index of ≤56% is selected from the parents, and then a parent with high yield, good winter cold resistance, and strong resistance to lodging and dry hot wind is introduced for single cross or multiple cross, to expand genetic variation, so as to improve yield, comprehensive disease resistance and stress resistance, and quality, and obtain the single cross F1 generation or multiple cross F1 generation.

[0021] In the present invention, the screening conditions for the hybrids preferably include: 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, yellowing of leaves at maturity reaching local standard level 3 or higher, grain plumpness reaching standard level 2 or higher, and plant height of 75 to 85 cm. In the present invention, the screening conditions for the F2 generation preferably include: 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, yellowing of leaves at maturity reaching local standard level 3 or higher, grain plumpness reaching standard level 2 or higher, and plant height of 75 to 85 cm. The grain plumpness reaching standard level 2 or higher preferably refers to the grain plumpness reaching standard level 2 or higher according to the "Technical Regulations for Regional Trials of Crop Varieties (Wheat)" - NY / T 1301-2007. The F3 generation screening criteria preferably include: 1000-kernel weight ≥ 40g, imperfect kernel rate ≤ 1.0%, ear length ≥ 10cm, number of tillers per plant ≥ 5, leaf yellowing at maturity meeting the standard level 3 or higher, kernel plumpness meeting the standard level 2 or higher, plant height ≤ 85cm, and ear weight ≥ 1.5g. The leaf yellowing at maturity meeting the local standard level 3 or higher preferably refers to high-quality individual plants meeting the standard level 3 or higher for leaf yellowing at maturity as specified in the "Technical Procedures for Regional Trials of Crop Varieties (Wheat)" - NY / T 1301-2007.

[0022] In the present invention, the screening conditions for the F4 generation preferably include: 1000-kernel weight ≥40g, imperfect kernel rate ≤1.0%, protein content ≥12%, starch content ≥65%, normal-year kernel bulk density ≥790g / L or disaster-year kernel bulk density ≥750g / L, near-infrared hardness ≤40 or national standard hardness index ≤56%. The screening conditions for the F5 to F7 generations preferably include: 1000-kernel weight ≥40g, imperfect kernel rate ≤1.0%, protein content ≥12%, starch content ≥65%, normal-year kernel bulk density ≥790g / L or disaster-year kernel bulk density ≥750g / L, near-infrared hardness ≤40 or national standard hardness index ≤56%, farinograph water absorption ≤56%, and flour water solvent retention ≤56%.

[0023] The present invention utilizes a combination of hardness index, water absorption rate, and flour water solvent retention capacity. If all three are ≤56%, it can be used to determine whether a variety is suitable for wine fermentation. In the present invention, F8 and above varieties are preferably subjected to provincial or national comparative tests, regional tests, and production tests.

[0024] In the present invention, when the F1 generation of the three-way hybrid is self-pollinated for pedigree selection, the screening conditions preferably also include: breeding stable plants with an artificial inoculation severity of field fusarium disease of less than 3.0, a relative germination index of 0.2 to 0.4 in artificial induction identification of ear germination, good cold resistance in winter and spring, neat ear layers, good yellowing and resistance to lodging, and self-pollinating the next generation; more preferably, it also includes: breeding stable plants with more than 400,000 ears per mu, more than 40 g of 1,000-grain weight and more than 95% of grain germination rate in normal years, and self-pollinating the next generation.

[0025] In the present invention, grain bulk density refers to the mass of wheat grains per unit volume, and is tested with reference to the GB / T5498-2013 method. Hardness refers to the resistance encountered when crushing the grains, that is, the force required to crush the grains. The near-infrared hardness is tested using a near-infrared grain analyzer, and the national standard hardness index is tested with reference to GB / T21304-2007. The water solvent retention capacity of flour refers to the percentage of the mass of the solvent (distilled water) retained by the flour after centrifugation based on flour with a moisture content of 14% to the dry weight of the flour. It is an important indicator for evaluating the quality of soft wheat, reflecting the comprehensive characteristics of flour, and directly affecting the processing performance and final quality of the product. It is tested with reference to GB / T 35866-2018. The protein content is tested using a near-infrared grain analyzer. The starch content is tested using a near-infrared grain analyzer. The farinograph water absorption rate is tested using a farinograph.

[0026] Compared with the liquor companies that use mixed wheat or low-grade wheat for wine fermentation, do not pay attention to the selection of wheat varieties specifically for liquor fermentation, do not pay attention to the quality determination of raw grains or the cumbersome detection methods, and the unscientific setting of indicators, the method for breeding wheat for strong-flavor liquor fermentation provided by the present invention systematically proposes the following breeding goals for wheat varieties for fermentation: the yield is increased by more than 3% compared with the local large-scale promoted varieties; the frost resistance is strong, and the grains are resistant to ergot and ear sprouting; the grain bulk density is high, the imperfect grain rate is low, the protein content is ≥12%, the starch content is ≥65%, the bulk density in normal years is ≥790g / L or the bulk density in disaster years is ≥750g / L, and the grain hardness is relatively soft (national standard hardness index ≤56%). In a specific embodiment, for wheat producing areas mainly located in the southern part of the Huanghuai region and the Huaihe River and Huaibei areas of Anhui Province, the present invention has formulated the following breeding goals: the yield is increased by more than 3% compared with the main regional varieties Zhoumai 18 or Jimai 22, it is semi-winter, with a plant height of 75 to 85 cm, good cold resistance in winter and spring, less incidence of diseases such as ergot and powdery mildew in the field, strong resistance to ear germination and dry hot winds in the middle and late stages, high grain bulk density and thousand-grain weight with good stability from year to year, low rate of imperfect grains in grain raw materials, protein content ≥12%, starch content ≥65%, bulk density ≥790 g / L in normal years or bulk density ≥750 g / L in disaster years, soft grain hardness (national standard hardness index ≤56% or near-infrared hardness ≤40), farinograph water absorption rate ≤56% and flour water solvent retention capacity ≤56%, suitable for the fermentation of strong-flavor liquor, and its brewing quality is better than or equivalent to mixed wheat for brewing.

[0027] The agronomic trait description grades recorded in this application refer to the agricultural industry standard of the People's Republic of China "Technical Procedures for Regional Trials of Crop Varieties (Wheat)" - NY / T 1301-2007.

[0028] The present invention also provides the use of the wheat varieties bred by the above breeding method in the preparation and fermentation of Luzhou-flavor liquor. In the present invention, the wheat varieties preferably include Wanke 421.

[0029] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0030] In the following examples, unless otherwise specified, all methods are conventional.

[0031] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0032] Example 1

[0033] A method for breeding wheat for fermenting Luzhou-flavor liquor comprises the following steps:

[0034] (1) Parent selection to expand genetic variation: In April 2011, a hybrid combination was prepared using Zhoumai 27 as the female parent and Luomai 23 as the male parent, and hybrids were harvested. In October 2011, hybrids were planted at Longkang Farm, and hybrids with a 1000-grain weight ≥40 g, an imperfect grain rate ≤1.0%, leaf yellowing at maturity reaching the standard level 3 or above, grain plumpness reaching the standard level 2 or above, and a plant height of 75-85 cm were selected. Hybrids that met the above screening criteria were designated 11LF240 (Zhoumai 27 / Luomai 23). In 2012, a three-way cross was prepared using Wanke 700 as the female parent and 11LF240 as the male parent, obtaining the F1 generation of the three-way cross, and the following steps were performed.

[0035] (2) Low generation selection (F1~F3). From 2012 to 2015, F1 to F3 were planted respectively. F1 seeds with a thousand-grain weight of ≥40 g, an imperfect grain rate of ≤1.0%, and a grain plumpness reaching Grade 2 or above in the Technical Regulations for Regional Trials of Crop Varieties (Wheat) - NY / T1301-2007 were selected from the F1, and sparsely sown and self-pollinated to obtain F2. From the F2 self-pollinated progeny, single ear threshed copies without disease in the field were selected. The retained F2 single ear with a thousand-grain weight of ≥40 g, an imperfect grain rate of ≤1.0%, a grain plumpness reaching Grade 2 or above in the Technical Regulations for Regional Trials of Crop Varieties (Wheat) - NY / T 1301-2007, and a leaf yellowing rate reaching Grade 3 or above in the mature stage and a plant height of 75 to 85 cm were sown into F3 ear rows. From the F3 ear rows, F2 seeds with an ear length of ≥10 cm, a tiller number of ≥5 per plant, and a leaf yellowing rate reaching Grade 2 or above in the Technical Regulations for Regional Trials of Crop Varieties (Wheat) - NY / T Excellent individual plants of grade 3 according to the 1301-2007 standard were brought indoors and focused on the plant height, grain texture, plumpness, 1000-grain weight and imperfect grain rate. Seeds with plant height ≤85cm, 1000-grain weight ≥40g, imperfect grain rate ≤1.0%, single ear weight ≥1.5g, and grain plumpness reaching grade 2 or above according to the Technical Procedures for Regional Trials of Crop Varieties (Wheat) - NY / T 1301-2007 were kept.

[0036] (3) Selection of middle and high generations (F4-F7): Some of the measurement items and screening indicators of different generations of F4-F7 are shown in Table 1. The other screening conditions are: breeding stable plants with field ergot inoculation severity of less than 3.0, relative germination index of 0.2-0.4 for ear germination induction identification, good cold resistance in winter and spring, neat ear layer, good yellowing and resistance to lodging, and breeding stable plants with more than 400,000 ears per mu, 1000-grain weight of more than 40 g, imperfect grain rate ≤1.0% and grain germination rate of more than 95% in normal years.

[0037] Table 1 Items and indicators measured in different generations of wheat varieties for fermentation

[0038]

[0039] The specific operation is to plant the excellent individual plants selected from the F3 into F4 subplots (5-row plots, 1.5m row length, 25cm row spacing). While examining agronomic traits in the field, the selected subplots are subjected to yield measurement (harvesting 4 rows, threshing, and weighing) and selection of the best from the best (pulling all plants from one side of the 5 rows indoors to select individual plants). The yield subplots are also measured for bulk density, 1000-kernel weight, percentage of imperfect kernels, and kernels affected by fusarium spores. Near-infrared spectroscopy is used to measure kernel hardness, protein, and starch content. The selected excellent individual plants are evaluated for plant height, plant weight, and number of kernels per plant. The selected F4 subplots are then planted in multiple locations to form F5 lines, which are then entered into a strain identification test (10 square meters per plot). Three to five pilot sites are used for identification, allowing for a more comprehensive assessment of the yield, stability, and adaptability of the selected lines. The excellent individual plants are then planted into F5 individual plant subplots, and the same testing parameters as the F4 are used. Based on the performance of multiple agronomic traits, F5 lines were selected for grain harvesting and yield testing. Based on the yield of the harvested lines and their high and stable yields as determined by multi-site testing over the years, as well as comprehensive evaluation of disease resistance, such as head blight and ear sprout resistance, using natural induction, artificial inoculation, and molecular marker testing, the lines most closely aligned with the breeding objectives were selected for indoor quality testing using the same criteria as the F4. Thirty outstanding F5 lines were selected for multi-site variety comparison testing (F6), with three replicates per line per site, using a 10-square-meter plot. The remaining lines meeting yield standards were further tested in multi-site testing (returning to F5). In addition to the same criteria as the F4, starch content, farinograph water absorption, and flour water-solvent retention were also tested. The F6 / F7 lines were treated similarly to the F5. Through two to three years of multi-site testing, selection of the best, and quality testing, the genetic variation of the superior lines was stabilized.

[0040] (4) The obtained stable lines will be subjected to multi-year multi-point adaptability identification in suitable experimental ecological zones at the national and provincial levels, and wheat varieties with high yield, excellent disease and stress resistance, protein content ≥12%, starch content ≥65%, grain hardness index near infrared hardness ≤40 or national standard hardness index ≤56%, flour water solvent retention ≤56% and farinograph water absorption rate ≤56% will be selected, and the characteristics that meet the breeding goals of wheat for liquor fermentation are as follows:

[0041] The above method was used to select and breed a new nationally approved wheat variety, Wanke 421, suitable for the fermentation of Luzhou-flavor liquor. The yield, resistance, and quality of Wanke 421 were evaluated through national trials in the southern Huanghuai region and production trials. The results are as follows:

[0042] Yield: In 2020-2022, it participated in the regional trial in the water area of the southern Huanghuai area, with an average yield of 606.95 kg per mu in two years, an increase of 6.14% compared with the control Zhoumai 18; in the 2022-2023 production trial, the average yield per mu was 578.7 kg, an increase of 5.19% compared with the control Zhoumai 36.

[0043] Quality performance: In the two-year regional trials from 2020 to 2022, the grain bulk density was 813g / L and 843g / L, the protein content was 14.16% and 13.52%, the wet gluten content was 31.3% and 28.3%, the stability time was 5.0 minutes and 9.1 minutes, the water absorption rate was 53.0% and 55.0%, the maximum tensile resistance was 570Rm.EU, and the tensile area was 90cm 2 At the same time, the kernel hardness and water solvent retention of Wanke 421 were tested. The results showed that the single kernel hardness was 24-32. Based on the comprehensive quality analysis results over many years, Wanke 421 is a soft white-grain wheat.

[0044] Resistance: In the two-year regional trial resistance testing from 2020 to 2022, Wanke 421 was moderately susceptible to sheath blight and highly susceptible to leaf rust, ergot, powdery mildew, and stripe rust. This variety was less susceptible to various diseases in the field. Brewing wheat requires few imperfect grains and good resistance to ear sprouting. The results of the whole ear sprouting phenotype monitoring of Wanke 421 for many consecutive years showed that this variety has good resistance to grain ear sprouting, and the 48-hour whole ear germination rate is equivalent to that of Yangmai 20, reaching the level of moderate resistance to ear sprouting. At the same time, the results of molecular marker detection showed that this variety carries the PHS-resistant allele types of TaVP1 (VP1-b2), TaVP1 (VP1B3), and TaPM19.

[0045] The production trial will be completed in 2024, and the wheat will pass the national Huanghuai South region approval in 2024, with the approval number: Guoshenmai 20241029. The specific breeding procedures are shown in Table 2 below:

[0046] Table 2 Breeding procedures for Wanke 421

[0047]

[0048] Example 2

[0049] In September 2023, four other varieties that did not meet the national standards of hardness index ≤56%, water absorption rate ≤56%, and water solvent retention capacity ≤56% and Wanke 421 obtained in Example 1 were selected for brewing and fermentation pilot testing, with 5000 kg of each variety. The quality parameters of each variety are shown in Table 3. The pilot tank fermentation test of brewing wheat was conducted from December 2023 to July 2024 (four consecutive tank tests). Only the data from the first two rounds of pilot tests were analyzed this time, and the mixed wheat currently used by the winery for brewing Luzhou-flavor liquor was selected for comparison.

[0050] Table 3 Quality parameters of 5 varieties

[0051]

[0052] (1) Total wine output rate and famous wine rate:

[0053] Eighteen pits were selected for a wheat fermentation experiment. Following the normal production process for Gujing Gongjiu Luzhou-flavor liquor, the fermentation process and the release of fermented mash were recorded. Each variety was placed in three pits (i.e., three replicates). Three groups were selected from the same shift, each adding one wheat variety daily for six days (including a control). The original liquor distilled from the fermented mash was converted to an alcohol content of 60% by volume.

[0054] The calculation formulas for the total wine yield rate and the famous wine rate are as follows: total wine yield rate / % = weight of original wine / amount of grain added × 100; famous wine rate / % = weight of premium wine / amount of grain added × 100.

[0055] As can be seen in Table 4, among all the tested varieties, Wanke 421 had the highest total yield and the best-known liquor rate, with a 0.33% decrease in total yield compared to the control, a nonsignificant difference. Wanke 421 also had the highest best-known liquor rate, with a 0.28% increase compared to the control, a significant difference. Considering both the total yield and the best-known liquor rate, the wheat bred using the present breeding method possesses superior winemaking advantages over the other tested wheat varieties.

[0056] Table 4 Total wine yield and famous wine yield of different varieties and their significance of differences

[0057] Variety name The total wine yield is ck± / % The rate of famous wine is ck± / % Baihu wheat 4 -3.05b +0.25a Zhenmai 15 -2.45ab +0.20ab Gushenmai19 -0.36ab -1.13e Tobacco Farmer 19 -0.43ab -0.74d Wanke 421 -0.33ab +0.28a ck 0.00a 0.00b

[0058] Note: The lowercase letters after the numbers indicate significant differences at the 5% level. Different letters indicate significant differences among varieties, while the same letters indicate no significant differences among varieties.

[0059] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for breeding wheat varieties for fermenting Luzhou-flavor liquor, characterized in that: The following steps are involved: Parents with a yield level of more than 3% or ≥500kg / mu compared with the experimental control, a grain bulk density of ≥790g / L all year round or ≥750g / L in disaster years, a severity of ergot disease lower than 3.0 and a plant height of 75-85cm are selected for wheat single cross or multiple cross, wherein the near-infrared hardness of the grains of at least one parent is ≤40 or the national standard hardness index is ≤56%; the obtained single cross F1 generation or multiple cross F1 generation are bred by pedigree method to obtain a wheat variety for fermenting strong-flavor liquor with a yield level of more than 3% compared with the experimental control, a protein content of ≥12%, a starch content of ≥65%, a grain bulk density of ≥790g / L all year round or ≥750g / L in disaster years, a near-infrared hardness of ≤40 or the national standard hardness index of ≤56%, a farinograph water absorption rate of ≤56% and a flour water solvent retention capacity of ≤56%; the multiple cross is to hybridize the hybrid obtained by single cross with other parents.

2. The breeding method according to claim 1, characterized in that: The female parent of the hybrid is Zhoumai 27, the male parent of the hybrid is Luomai 23; and the other parent is Wanke 700.

3. The breeding method according to claim 1, characterized in that: The screening conditions for the hybrids include: 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, yellowing of leaves at maturity reaching standard level 3 or above, grain fullness reaching standard level 2 or above, and plant height of 75 to 85 cm.

4. The breeding method according to claim 1, characterized in that: The screening conditions for the F2 generation include 1000-grain weight ≥ 40 g, imperfect grain rate ≤ 1.0%, grain fullness reaching standard level 2 or above, yellowing of leaves at maturity reaching standard level 3 or above, and plant height 75-85 cm.

5. The breeding method according to claim 1, characterized in that: The screening conditions for the F3 generation include: 1000-grain weight ≥40g, imperfect grain rate ≤1.0%, ear length ≥10cm, number of tillers per plant ≥5, yellowing of leaves at maturity reaching standard level 3 or above, grain fullness reaching standard level 2 or above, plant height ≤85cm and single ear weight ≥1.5g.

6. The breeding method according to claim 1, characterized in that: The screening conditions for the F4 generation include: thousand-grain weight ≥40g, imperfect grain rate ≤1.0%, protein content ≥12%, starch content ≥65%, normal-year grain bulk density ≥790g / L or disaster-year grain bulk density ≥750g / L, near-infrared hardness ≤40 or national standard hardness index ≤56%.

7. The breeding method according to claim 1, characterized in that: The screening criteria for F5 to F7 generations include: thousand-grain weight ≥40g, imperfect grain rate ≤1.0%, protein content ≥12%, starch content ≥65%, normal-year grain bulk density ≥790g / L or disaster-year grain bulk density ≥750g / L, near-infrared hardness ≤40 or national standard hardness index ≤56%, farinograph water absorption rate ≤56% and flour water solvent retention ≤56%.

8. The breeding method according to claim 1, characterized in that: Variety comparison trials and regional production trials are conducted for F8 generation and above.

9. Use of the wheat variety bred by the breeding method according to any one of claims 1 to 8 in the fermentation of Luzhou-flavor liquor, characterized in that: The wheat varieties include Wanke 421.

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