菌種及發酵溫度對草莓酒品質影響

Effects of Starter and Fermentation Temperature on Strawberry Wine Quality

李寶如(Pao-Ju Lee) ； 陳雪娥(Hsueh-Err Chen) ； 陳政雄(Shaun Chen) ； Shyh-Forng Guo

《輔仁民生學誌》 21卷2期 (2015/12) Pp. 57-72

摘要

發酵草莓酒風味受酵母菌株及溫度影響頗大，若控制條件不足則造成產品品質不一。本研究探討調控發酵菌種及溫度，以生產良好穩定品質的草莓酒。研究中針對酵母菌株，含Saccharomyces cerevisiae Fer, D, Char, DV 及 RA 菌種，及發酵溫度 (12、18 及25°C ) 進行評估，並配合感官品評探討最佳發酵條件。新鮮草莓果實採自大湖地區，經破碎、添加偏重亞硫酸鉀、果膠分解酵素後，壓榨出果汁，在調整酸度及可溶性固形物，即進行發酵。結果顯示，升高發酵溫度加快發酵速率，所有應用的酵母菌株，以Char 於12°C 之發酵速率最慢。分析草莓酒理化性質結果顯示pH 值、酒精含量、總酸含量及顏色等，受酵母菌株及發酵溫度影響，呈現顯著差異 (p＜0.05)；各酒液色相角度 (hue angle) 數值於53-63°C 範圍，於色彩圓盤座標位置屬偏向紅黃象限，表示酒液色澤呈現橘色趨近黃色。感官品評採用20 分制進行評估，總分統計結果顯示菌株於各溫度發酵雖無達顯著差異(p＞0.05)，但以Fer 及DV 菌株所得描述語為酒品苦味較少、水果香氣較濃郁，品質較佳，且香氣及整體性質皆獲得較高分數並達顯著差異 (p＜0.05)，其感官品評總分亦較高。綜觀發酵速率快慢的優缺點與品評結果，18°C 發酵溫度為最佳生產條件。由此得知，透過篩選發酵菌株，配合適當發酵溫度，能生產最佳品質草莓酒。

關鍵字

草莓酒 ； 發酵 ； 酵母菌

並列摘要

Flavor of strawberry wine is predominantly governed by yeast strain and fermentation temperature, where mishandling processes lead inconsistent product quality. Therefore, the purpose of this study focused on controlling fermentation strain and temperature for processing optimal quality of strawberry wine. Yeast strains (including Saccharomyces cerevisiae Fer, D, Char, DV, and RA) and fermentation temperatures (12, 18 and 25°C) were parameterized, and sensory evaluation were also accomplished to determine the optimal process conditions. Fresh strawberry fruits harvested from the Dahu County were crushed, and added with K_2S_2O_5 and pectolytic enzyme, then pressed. The fruit juice was adjusted acidity and soluble solids, and subject to fermentation. The results showed that fermentation rate increases as temperature increases. The slowest fermentation rate was found from strain Char at 12°C among those strains. In the analysis of physiochemical properties, those which pH value, alcohol content, acidity content and color showed significant differences (p＜0.05) among yeast strains and fermentation temperatures. The hue angles of all products ranged between 53-63° and trended red and yellow axis in the quadrant position, that demonstrated an orange to yellow appearance. Sensory evaluation, based on a 20-point scale, indicated no significant difference (p＞0.05) in total score for all fermented conditions, however, wines fermented by the Fer and DV were described less bitter, more fruit flavor, better quality of strawberry wine, and the greatest total scores, which revealed significant differences (p＜0.05). Based on the advantages of fermentation rate and significance from sensory evaluation, optimal quality was achieved by fermentation at 18°C. Conclusively, fermentation governed through yeast strain selection and temperature control is beneficial to optimal quality of strawberry wine.

並列關鍵字

strawberry wine ； fermentation ； yeast strain