高粱酿酒在我国具有悠久的历史,积累了丰富的经验。驰名中外的几大名酒,如茅台、五粮液、泸州特曲、汾酒等,都是以高粱为主要原料。近年来,为降低生产成本,提高酒的质量和增加出酒率,一些单位在酿酒发酵及工艺流程上作了较深入的研究,取得了很大的成果。但对高粱籽粒成分与出酒率的关系的研 Sorghum winemaking in our country has a long history, has accumulated rich experience. Several famous wines at home and abroad, such as Maotai, Wuliangye, Luzhou special song, Fen wine, are based on sorghum as the main raw material. In recent years, in order to reduce the production cost, improve the quality of the wine and increase the liquor rate, some units made more in-depth research on the fermentation of wine and the technological process, and achieved great results. Study on the Relationship between Sorghum Grain Composition and Brewing Rate