不同酵母菌應用於金香葡萄釀酒之研究

Studies on the Application of Commercial Yeast for the Manufacturing of Grape Wine

楊淑惠(Shu-Hui Yang) ； 溫宏治(Hung-Chich Wen)

《中華農業研究》 51卷3期 (2002/09) Pp. 65-72

https://doi.org/10.29951/JARC.200209.0008

摘要

本試驗以二林地區夏季所採收金香葡萄為原料，經脫粒、打漿、皮汁浸漬及榨汁處理，所榨果汁先將糖度調為22°Brix的酒醪，再分別接入商業用酵母菌LALVIN L2226、M-1107、V-1116、DANSTIL C及D等五株不同菌種，並以CCRC 20582為對照組，於16℃進行發酵。由實驗顯示，各處理前期發酵約需5至11天，酒精度可達預估之發酵終點，發酵速度依不同酵母菌有明顯差異。各處理前期發酵酒酵的酸度由0.56g/100ml略升為0.66g/100ml。酒液外觀以DANSTIL C、LALVIN L2226及CCRC 20583等酵母菌發酵者較澄清，用其餘菌種發酵的酒液則較為混濁。參試商業用酵母菌中以LALVIN M-1107及V-1116二種酵母菌的蘋果酸－乳酸發酵較多。製成的新酒經20℃ 8個月之熟陳，作成分分析及嗜好性品評，顯示酒液的酸度為0.42-0.46g/100ml，總酚含量0.18-0.29g/L，酒精度為10.3-11.5%((上標 v)/(下標 v))，殘糖量0.17-0.29g/100ml，色度OD420 0.18-0.26之間。各種酵母菌發酵菌株中，以DANSTIL D及LALVIN L2226酵母菌的香氣評價較高；DANSTIL C及D酵母菌有明顯的酒精刺激味，整體嗜好性品評，以接種LALVIN L2226及LALVIN M-1107菌發酵所製成之金香葡萄酒較受歡迎。

關鍵字

金香葡萄 ； 葡萄酒 ； 商業用酵母菌 ； 發酵 ； 嗜好性品評。

並列摘要

Golden Muscat grape, which was harvested from Erlin district in summer, was used as study material. The must was made from grape fruit by means of beating, crushing and pressing. The sugar content of was adjusted to 22° Brix with sucrose, then inoculated with different commercial wine yeast starters (LALVIN L2226, M-1107, V-1116, DANSTIL C, D and check CCRC20582) for fermentation under 16℃. It took 5 to 11days to reach the expected alcohol contents. The rate of fermentation was depended on different strains of yeast. The titratable acidity (T.A.) of all treatment had risen form 0.56g% to 0.66g% at the earlier stage of wine fermentation. Wine that fermented with DANSTIL C, LALVIN L2226 or CCRC 20582 had better clear appearance than those using the other wine yeast starters. LALVIN M-1107 and V-1116 yeast had remarkable malolactic fermentation. Compositions of white wine aged for 8 months (at 20℃) were TA. 0.42-0.46g/100ml, total phenol 0.18-0.22 g/L, alcohol content 10.3-11.5%(v/v), residual sugar 0.17-0.22g% and wine color A420 0.18-0.26. White wine fermented with DANSTIL D or LALVIN L2226 had good evaluation on the aroma. However, those using DANSTIL C or DANSTIL D had strong alcoholic odor. White wine fermented with LALVIN L2226 or LALVIN M-1107 yeast had better hobby evaluation score for overall preference.

並列關鍵字

golden muscat grape ； white wine ； commercial wine yeast ； fermentation ； hobby evaluation