不同糖化菌种在玉米酿造酒中风味之影响.pdfVIP

不同糖化菌種在玉米釀造酒中風味之影 響 張慶如 國立宜蘭技術學院食品科學系副教授 摘要 本研究主要探討不同糖化菌種，在玉米釀造酒中風味之影響。在本研究所使用的不同糖化菌種分別為 泡盛菌(Aspergillus awamori)及根黴菌(Rhizopus formosaensis) ，而釀酒原料為玉米，酒精發酵則由酵母菌 (Saccharomyces sake)完成。釀成之玉米酒，經蒸餾後利用氣相層析儀(Gas Chromatography) ，酒精比重測量計， 總滴定酸度(以醋酸為主)分析，及官能品評方法對不同糖化菌種在玉米釀造酒中做系列之分析比較。結果 顯示，由於酒經發酵之酵母菌菌種相同，故使用不同糖化菌對釀酒成分上大致接近，只是有些成分的含量 上有多寡之不同，而此含量之多寡不同卻造成此不同糖化菌種釀酒成品品質之風味與優質程度大為不同。 使用根黴菌(Rhizopus formosaensis)做為玉米釀造酒之糖化菌，在儀器分析及官能品評結果上，都遠優於使 用泡盛菌(Aspergillus awamori)做為玉米釀造酒之糖化菌。由此可知，釀酒之品質好壞，實在是有許多不同 的科學角度需要詳細加以研究的。 關鍵詞：糖化菌、根黴菌、泡盛菌、酵母菌、玉米酒 The Influences of Saccharifying Microorganisms on the Properties of Maize Wines Audrey Chingzu Chang Associate Professor, Department of Food Science, National Ilan Institute of Technology Abstract This research conducted the influences of saccharifying microorganisms on the properties of maize wines. Maize wines were first saccharifyed by two different saccharifying microorganisms of Aspergillus awamori and Rhizopus formosaensis;and then fermented by Saccharomyces sake . After the fermentations were completed, the maize wines were collected by using the 80 ℃ distillation method. Comparisons of gas chromatography measurements, alcohol content, titratable acidity of acetate, and the organoleptic evaluation were made between the two different maize wines saccharifyed by two saccharifying microorganisms. Results showed that the analytical contents of two different maize wines were about the same but quite different in quantities of some contents. Thus, influenced the flavors and q