Specialized Glutinous Rice Variety for Brewing Strong-flavor Baijiu: Physicochemical and Molecular Characteristics

Prior to this, we selected three glutinous rice samples for research on the brewing of strong-flavor Baijiu, including the brewing-specialized glutinous rice DJG and two commonly cultivated varieties, GXN and YFN. DJG exhibited distinctly different brewing characteristics compared to the other two rice varieties. To investigate this, we collected the endosperm tissues from the three varieties at three stages of endosperm development for RNA sequencing, aiming to identify the differential gene expressions during endosperm development that contribute to the variation in brewing performance.