小量清酒試釀及其香味之分析研究

SMALL SCALE OF SAKE BREWING AND ANALYSIS OF SAKE FLAVORS

高珮琪(Pei-chi Kao)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2004年)

摘要

日本清酒之製法與我國之紹興酒及黃酒有頗多相似之處，屬米類釀造酒，其色澤清淡金黃，味道溫和且帶有果香，常作為餐前開胃酒或搭配日本菜飲用增加菜餚風味。我國近年來進口日本清酒數量，每年有快速增加的趨勢。清酒釀造所涉及之發酵技術層次比米酒或水果酒更複雜，另外，亦需特殊的低溫發酵環境，所以過去只有菸酒公賣局才有生產，民間釀酒業者似乎尚未見。台灣加入WTO後對國產稻米有相當大的衝擊，加強稻米製品加工技術，提升國產米附加價值，是因應稻米生產過量防止穀賤傷農的對策之一。
本研究利用台東縣池上鄉生產的有機米（高雄139號，台梗9號）為原料，進行小量清酒的釀造試驗。有機米利用小型碾米機精白數次，得到精米度75%的原料米。然後經過製麴、培養酒母、蒸米與麴米經過初添、中添、末添三個步驟，發酵約21天之後，進行壓榨酒醪得到的清酒，進行氣相（GC）與液相（HPLC）色層分析，得到主要的香味成份為：Ethyl acetate、Butyl acetate、Ethyl lactate、Ethyl Caprylate 、Isobutyric acetate、Isoamyl acetate、Ethyl alcohol、Propyl aIcohol、Isobutyl alcohol、Isoamyl alcohol、Phenylethyl alcohol、citric acid、malic acid、succinic acid、lactic acid、acetic acid 等，經比較日本高級清酒發現主要的香味成份皆類似，只是含量彼此之間有一些差異。試釀收得清酒的酒精度可達17%以上。本研究使用的酵母為日本協會6號，使用的麴菌為CCRC30428，經比較試釀清酒與日本清酒的風味發現，試釀的清酒果香較濃郁(Phenylethyl alcohol)，而日本清酒的吟釀香（主要為Isoamyl acetate）較明顯。

關鍵字

清酒 ； 香味 ； GC ； HPLC

並列摘要

Sake is a traditional Japanese alcohol beverage, which is similar to Shaohsing wine of China. Both the sake and Shaohing are made from rice. Sake is pale yellow in color with fruity flavor. Sake is very popular with Japanese cuisine in the world. Taiwan imported increasing amount of sake in the last few years. Sake is made with highly polished rice with very low fat and protein in content. The brewing processes include rice steaming, koji making, yeast starter (shubo), the mash (moromi), pressing. Sake is brewed in low temperature with very high rice concentration. In Taiwan, only Taiwan Tobacco and Liquor Corporation has this kind of product.
The present study employed rice by organic agriculture techniques from Chih Shang, Taitung County for experimental brewing test of sake. The particular species of rice used are Kaoshing 139 and Tai-geng 9. Saccharomyces cerevisiae CCRC 21731 and Aspergillus oryzae CCRC 30428 were used in this study. The rice was polished many times using a small scale rice polishing machine. A polished rice with 75 % of residual weight from brown rice was obtained. The polished rice was used to make sake by the standard brewing procedures as described above. The sake obtained in this study was analysed by GC and HPLC for the flavor components. The major flavor components include: ethyl acetate、butyl acetate、ethyl lactate、ethyl caprylate 、isobutyric acetate、isoamyl acetate、ethyl alcohol、propyl alcohol、isobutyl alcohol、isoamyl alcohol、phenylethyl alcohol、citric acid、malic acid、succinic acid、lactic acid、acetic acid. We found very similar flavor pattern in this study as comparing with those from several commercial Japanese sake. The alcohol concentration was 17 % (vol) in this study. The sake we brewed is very intensive fruity flavor (phenylethyl alcohol), while that for Japanese sakes have apparent isoamyl acetate flavor which is a particular flavor of ginjo-shu.

並列關鍵字

flavors ； GC ； HPLC ； sake

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