- 期刊
不同發酵條件對龍眼蜂蜜酒品質與香氣成分之影響
Influence of Fermented Conditions on the Quality and Flavor of Longan Honey Wines
摘要
本研究以龍眼蜂蜜為原料，分別使用26株釀酒用酵母菌來釀製龍眼蜂蜜酒，並探討發酵溫度及添加K2S2O5、硫酸銨與否對所釀製龍眼蜜酒一般成分及喜好性之影響。分別以發酵溫度25±2℃及35±2℃，添加與不添加K2S2O5（0.05g/Kg稀釋蜜液），探討發酵30天後之龍眼蜂蜜酒之酒精度、殘糖量、色澤、pH值、喜好性官能品評等結果，以找出釀造龍眼蜂蜜酒之最適發酵條件。試驗結果顯示：除使用Saccharomyces cerevisiae BCRC 21822及21823之菌株外，25℃發酵蜜酒之最終酒精濃度均高於35℃所發酵之蜂蜜酒，約為11.5%。25℃發酵蜜酒之殘糖量均低於35℃發酵酒，約為0.1~0.3%，顯示製備蜂蜜酒時於25℃發酵較於35℃發酵可以維持酒精度之生成與糖分之消耗；除使用S. cerevisiae BCRC 21800及21834之菌株所釀蜂蜜酒pH稍高外，其餘各組樣品不管有無添加K2S2O5 (0.05 g/Kg)，蜜酒之pH均在30±01範圍。喜好性官能品評結果顯示以S. cerevisiae BCRC 21823之酵母菌株在25℃發酵並添加重亞硫酸鉀(0.05 g/Kg)之試驗組所釀製之龍眼蜂蜜酒之香氣較受喜愛。以挑選出來之S. cerevisiae BCRC 21823酵母菌進行龍眼蜜酒之製備，探討不同發酵條件所釀龍眼蜂蜜酒之酒精度、殘糖、pH值、色澤及揮發性成分，並將經發酵30天之龍眼蜂蜜酒揮發性成分以氣相層析質譜儀鑑定，探討不同發酵條件對龍眼蜂蜜酒之揮發性香氣成分及喜好性之影響。試驗結果發現，於25℃發酵，不論有無添加重亞硫酸鉀之龍眼蜂蜜酒，其主要香氣型態為具有蜂蜜香（如phenylethyl alcohol）及花香與木頭香（如linalool oxide），也帶有甜香（如3,7-dimethyl-1,5-octadiene-3,7-diol）及水果香（如ethyl acetate、isoamyl acetate、ethyl hexanoate等）。於35℃有添加重亞硫酸鉀（K2S2O5，0.05g/Kg稀釋蜜液）所發酵之龍眼蜂蜜酒之主要香氣型態為具有花香及木頭香（如linalool oxide）與水果香（如ethyl acetate、isoamyl acetate、ethyl hexanoate等）。於35℃發酵不添加重亞硫酸鉀之龍眼蜂蜜酒其主要香氣型態為具有水果香（如ethyl acetate、ethyl lactate、isoamyl acetate、ethyl hexanoate等）及甜香（如3,7-dimethyl-1,5-o-ctadiene-3,7-diol）。由試驗結果得知，最適發酵龍眼蜂蜜酒之條件為使用S. cerevisiae BCRC 21823之酵母菌在25℃發酵，並添加重亞硫酸鉀（K2S3O5, 0.05g/Kg稀釋蜜液）與硫酸銨（0.5g/Kg稀釋蜜液），發酵後之龍眼蜂蜜酒較受品評員所喜愛，且具有蜂蜜香及花香與木頭香。
並列摘要
Twenty six pure cultures were purchased and inoculated into 22°Brix diluted longan honey individually and fermented at 25±2℃ or 35±2℃ with the addition of ammonium sulfate at a dosage of 0.5 g per kilogram dilute longan honey and with or without the addition of K2S2O5 in the amount of 0.05 g per kilogram diluted longan honey for one month. The alcohol content, residual sugar content, absorbance at 420 nm, pH, and sensory results were compared to select the best culture and the best condition for the preparation of longan honey wine with high alcohol yield and high flavor preference. The research results showed that with the exception of the honey wines prepared by the fermentation of BCRC 21822 and 21823, those honey wines inoculated with other strains and fermented at 25℃ has higher alcohol yield and lower residual sugar content than those fermented at 35℃ using the same strain. With the exception of the honey wines prepared by the fermentation of BCRC 21800 and 21834 have higher pH, other honey wines have pH around 3.0. The honey wine fermented by BCRC 21823 at 25℃ with the addition of K2S2O5 at a dosage of 0.05 g per kilogram diluted honey has higher alcohol content and the best preference. This selected condition was used to prepare honey wines and the volatile components of the honey wines prepared by the fermentation of BCRC 21823 at 25℃ or 35℃ with or without the addition of K2S2O5 were studied. The honey wines prepared by BCRC 21823 at 25℃ with or without the addition of K2S2O5 have higher amount of phenylethyl alcohol, linalool oxide, 3,7- dimethyl-1,5-octadiene-3,7-diol, ethyl acetate, isoamyl acetate, and ethyl hexanoate than those prepared at 35℃. The honey wines prepared by the fermentation of BCRC 21823 at 25℃ with the addition of ammonium sulfate at a dosage of 0.5 g and the addition of K2S2O5 at a dosage of 0.05 g per kilogram of 22°Brix dilute honey and fermented for one month was found to be a good way to prepare longan honey wine with a good acceptable honey, floral, and woody aroma.