糖源對精釀啤酒品質與喜好性之影響

Effect of Priming Sugar Source on the Quality and Preference of Craft Beer

黃勁予(Xavier Huang) ； 石正中(Jeng-Jung Shyr)

《宜蘭大學生物資源學刊》 12卷 (2016/12) Pp. 119-134

https://doi.org/10.6175/job.2016.12.18

摘要

本研究以維也納(Vienna)麥芽、卡斯卡特(Cascade)啤酒花、與拉格酵母(Lager yeast,Fermentis S-23)釀製啤酒，在15℃一次發酵 24 天後，分別添加蔗糖、百花蜜與龍眼蜜，接著在瓶內發酵30 天。不同發酵糖源經瓶內發酵，結果以蔗糖添加的啤酒透光率較高，色澤之L*值、a*值、與b*值均較高，且泡沫持續時間最長，而龍眼蜜添加者次之，百花蜜添加者最低。分析瓶內發酵第 30 天之蔗糖、龍眼蜜及添加百花蜜者乙醇含量，分別為5.9、6.0 和6.2%。 官能品評分析中，龍眼蜜添加者在瓶內發酵第12 天的色澤、氣泡、口感與總平均指數中分數最高，而百花蜜添加者則在瓶內發酵第 30 天之苦味、風味、整體分數與總平均指數中分數最高，且兩蜂蜜添加者之官能品評分數皆高於蔗糖添加者。

關鍵字

透光率 ； 蜂蜜 ； 泡沫持續性 ； 瓶內發酵

並列摘要

Beer made from Vienna malt, Cascade hop and Fermentis S-23 lager yeast at 15 ℃ for 24 days, was added sucrose, multiflora honey and longan honey respectively for secondary fermentation in bottle. Beer added sucrose had higher transmittance, L* value, a* value, and b* value. Beer added sucrose also showed the longest retention time of beer head and beer added multiflora honey had the shortest retention time of beer head. After bottle conditioned stage, the alcohol content in beer added sucrose, longan honey, and multiflora honey was 5.9, 6.0, and 5.9 %, respectively. Beer added longan honey had the best color, retention time of beer head, taste as well as total average score on day 12^(th) of bottle conditioned stage by sensory results. Beer added multiflora honey showed the best results on bitterness, flavor, overall score and total average score. The sensory evaluation scores of beer added honey were higher than the beer added sucrose.

並列關鍵字

transmittance ； honey ； head retention ； bottle conditioning