不同甘藷品種於釀酒特性之研究

Study on the Properties of Brewing Spirits from Sweet Potato Varieties

利幸貞(Hsin-Chen Lee) ； 蔡淑珍(Shwu-Jene Tsai) ； 劉慧瑛(Huey-Ing Liu) ； 陳一心(Yi-Shin Chen)

《台灣農業研究》 55卷3期 (2006/09) Pp. 181-189

https://doi.org/10.6156/JTAR/2006.05503.04

摘要

不同甘藷品種之產酒率有顯著性差異。以甘藷台農57號品種為原料在發酵日數第14天有最高的產酒率。甘藷酒中含量最高的成份是乙醇，蒸餾溫度高低顯著影響甘藷酒中乙醇與甲醇濃度高低。比較各品種中僅台農57號在二個蒸餾溫度處理下均檢測不出甲醇含量。在高蒸餾溫度處理下甘藷酒中醋酸濃度較高，各品種有相同表現。甘藷酒醪中澱粉含量隨著醱酵的日數延長而遞減，台農57號、台農66號及薩摩光三個品種均有相同的變化。塊根蒸煮後藷泥中之葡萄糖含量與發酵過程中葡萄糖的產生量均以台農57號最高，其次為台農66號，薩摩光最低。藉由分析甘藷酒醪在發酵過程中澱粉被水解與比對葡萄糖含量的變化，可作為判斷不同甘藷品種之最高產酒率的發酵天數之評估。

關鍵字

甘藷酒 ； 釀造 ； 發酵 ； 產酒率 ； 白殼

並列摘要

The alcohol yields from different sweet potato varieties were different. The highest producing rate was Tainung No.57at the 14^(th) day after fermentation. Ethyl alcohol was the major ingredient in sweet potato spirits. The methyl and ethyl alcohol concentrations were effected by steaming temperature. Tainung No.57 didn't show the methyl alcohol content when comparing with other varieties. The higher acetic acid concentration was found in all varieties at higher steaming temperature. By analyzing the change of the starch and glucose concentrations during fermentation, it can adjudge and evaluate the highest production of sweet potato spirits from different varieties.

並列關鍵字

Sweet potato spirits ； Brew ； Fermentation ； Alcohol yield ； Peka