紹興酒之研究－第二報　用純粹培養之糖化菌及酵母試釀甜酒釀及淋飯酒

Studies on Shao-Shing Wine II. On the Manufacture of Tienchuniang and Lin-Fan Wine by Use of Pure Cultures of Molds and Yeast

劉伯文(Peh-Wung Liu) ； 陳勝和(Sheng-Ho Chen) ； 邱德馨(Teh-Hsing Chiu) ； 楊清(Ching Young) ； 黃雲英(Yung-Ying Huang)

《化學》 48年3期 (1959/09) Pp. 189-195

https://doi.org/10.6623/chem.1959008

摘要

著者等使用純粹培養之黴菌及酵母以代替舊法之酒藥，以釀造甜酒釀及紹興酒(淋飯酒)。其法，先用黴菌糖化蒸飯後，再加入酵母以營酒精醱酵。除糯米外，蓬萊米亦用為原料以做比較實驗。在所使用諸黴菌中，以Rh. javanicus之油釀，風味較好。其後對於各種醱酵條件之探討，均用此菌。在甜酒釀之釀造時，燕飯水分增加率以原料米之70-80%左右時，糖化作用比較順利。如於30°C令黴菌繁殖後，提高溫度至37°C，以令其糖化，則可縮短糖化時間，增加液化汁糖分含量，並減低其酸度。陳皮之加入量為0.5%時，成品之香味比較良好。主醱酵時，冷水加入量愈多，則酸度和酒精含量愈低;而且原料米之1.5倍左右時，所得酒精濃度，較為適宜。由兩種原料米所得成品之風味，極相似。

並列摘要

In this experiments we used pure cultures of molds and yeast in stead of Chio-Yau in former method to manufacture Tienchuniang and Lin-Fan Wine. Besides Glutinous rice, the only raw materials used in former ＂method, Fung-Lai rice was also used as raw materials. The spore suspension of mold was added to the steamed rice to saccharify the rice, then added yeast to carry out alcohol fermentation, Meh-Chu and dried orange peel to enrich the taste, color and flavor, Among the molds used, Rhizopus javanicus Takeda was found to be most suitable and wωused for the further studies. For manufacture of Tienchuniang, it was most favorable to the saccharification when the moisture increment of steamed rice was 70-80 parts per 100 parts of rice. The saccharification time could be shortened by raising the incubation temperature to 37 °C after it had been incubated at 30 °C. for 24 hours. The addition of 0.5 % of dried orange peel would give the best flavour to the products. The wines from both raw materials were very alike in flavour and were more monotonous than the one produced by former method.