T/GPCPEC 002-2021 Sauce-flavored liquor cultivation techniques for high-gluten grains
T/GPCPEC 002-2021 Sauce-flavored liquor cultivation techniques for high-gluten grains
Basic Information
Scope
Main Technical Content: 4 **Environmental Requirements** The production environment should meet the requirements of the NY/T 391 "Environmental Quality Guidelines for Production Sites", with an effective accumulated temperature of over 3,400°C and an annual rainfall of at least 300mm. The soil environment should select plots with deep cultivated layers, high fertility, good water and nutrient retention, and good drainage. The organic matter content should be over 1%, with a pH range of 6.5–7.5. 5 **Site Selection and Land Preparation** 5.1 **Site Selection** Plots with deep cultivated layers, good fertility, and good water and nutrient retention should be selected for planting. 5.2 **Land Preparation** Before planting, the land should be plowed and leveled, weeds removed, and the soil cultivated using methods that combine deep loosening with loosening and leveling. Mechanical cultivation can be used, and attention should be paid to consistent depth, removing previous weeds, and plowing as early as possible. The land should be turned over and dried every three years, with a cultivated layer of 30cm and thorough loosening to ensure no missed cultivation. 5.3 **Trenching and Cell Division** Trenches should be connected and drained after rainfall. 6 **Seed Selection** 6.1 **Seed Varieties** Suitable varieties for Guizhou include the "Red Cherry" series, "Mao Liangnuo No. 2", "Qiangao No. 7", "Qiangao No. 8", "Mao Liang No. 1", the "Moutai Red" series, "Red Liangfeng No. 1", "Red Pearl", and "Red Liang No. 1". 6.2 **Seed Quality** The seed quality should meet the requirements of T/GPCPEC 001. 7 **Seed Treatment** Seed treatment should be carried out annually around the Qingming Festival. 7.1 **Sun-drying Before Sowing** Sun-drying the seeds for 2–3 days can increase enzyme activity and improve seed germination and germination rate. 7.2 **Soaking in Water** Soak the seeds in 55°C warm water or 1–2% limewater for 1–2 hours. 8 *