水稻釀酒新品種苗栗1號

"Miaoli No. 1": The New Rice Variety Bred Especially for Brewing

吳岱融(Dai-Rong Wu) ； 林妤姍(Yu-San Lin) ； 王仁助(Ran-Jun Wang) ； 劉雲霖(Yuan-Lin Liu) ； 吳添金(Te-King Wu) ； 邱家玉(Chia-Yu Chiou) ； 許志聖(Chi-Seng Hsu) ； 張素貞(Su-Jein Chang)

《苗栗區農業改良場研究彙報》 3期 (2013/06) Pp. 1-10

摘要

水稻育種的目標，已由早期的追求產量，逐漸演變爲提高稻米品質與多樣化利用等方向，其中一項爲釀酒用之酒米品種。本場育成之酒米品種「苗栗1號」適合地區栽種。米粒特性方面，該品種白米心白、吸水性表現符合育種目標，可製成淡麗辛口之清酒。田間倒伏性檢定均爲直立，能抵抗季風侵襲，且具低氮肥需求之特性。產量方面則屬於低產品種。鑑於該品種之特殊性，未來種植推廣應以重質不重量之特殊用途發展爲宜。

關鍵字

水稻品種 ； 育種 ； 釀酒

並列摘要

The objective o f rice breeding had shifted from grain yield to its quality, even to its diversified utilization/uses such as wine-brewing. The Miaoli District Agricultural Research and Extension Station announced a new brewing rice variety, ”Miaoli No. 1”, which is suitable for local cultivation. The heart o f the grains is tinted whiter showed higher chalkiness and has stronger water-absorbing ability. It can be made into sake wine with light, delicate and dry flavors. In the paddy field, this rice variety showed stronger lodging-resistance traits and less nitrogen-fertilizer applications. Its yield was obviously lower than the regular check variety. Since it was selected and bred for special brewing requirements, it should be popularized in cultivation on its quality rather than its yield.

並列關鍵字

rice (Oryza sativa L.) ； breeding ； brewing