蒸餾方法與酒精濃度對燒酎風味的影響

Effects of the distillation method and alcohol content on the flavor of Shochu

陳淑清(Su-ching Chen)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2006年)

摘要

本研究利用台灣農產原料米、黑糖、以及進口的濃縮麥芽精為原料，試驗製造日本燒酎。利用黃麴菌（BCRC 30428）製造麴米，以提供分解澱粉質原料所需要的糖化酵素，酒精醱酵則採用一株日本燒酎用的酵母菌（BCRC 22292）。先以麴米，酵母菌製造酒母之後（一次醪），再加入蒸煮過的原料與麴米進行醱酵（二次醪）。醱酵完成的燒酎則以常壓及減壓蒸餾，分別擷取酒精度19～40度及40～55度兩段酒液裝瓶，在常溫密封貯存三個月後，取出以氣相層析儀做香味成分分析。
各種類燒酎之主體香味成分有酯類、高級醇類、芳香族化合物構成，而其中以高級醇類所佔香味成分的總百分比最大（88~100%）。主要高級醇類為n-propyl Alcohol、i-butyl Alcohol、3-methyl-1-butanol (異戊醇)、Benzyl Alcohol(苯甲醇)中，其中以異戊醇含量最高。至於酯類香氣占總體香味成分的 0~12% 不等，只有出現乙酸乙酯。研究結果顯示高酒精度的燒酎收集的香氣成分較佳，若要勾兌成低酒精度的燒酎商品，也應該利用高酒精度的燒酎為原料較好。

關鍵字

濃縮麥芽精 ； 黑糖 ； 米 ； 燒酎

並列摘要

Shochu is a traditional Japanese spirit. The present study employed local agricultural products such as rice, brown sugar, and malt extract to make shochu in small scale. We used Aspergillus oryzae (BCRC 30428) as strain for koji rice and Saccharomyces cerevisiae (BCRC 22292) for Shubo (yeast starter) in our study. Shubo mixed with steamed raw materials (rice), or brown sugar, malt extract for further fermentation for 2 weeks. The broth was distilled at the condition of either atmospheric pressure or reduced pressure.
The distillate was collected by following the concentrations of alcohol.
High concentration of alcohol that was above 40 % (v/v) will be classified as high alcohol Shochu, and low concentration of alcohol that was between 19~40 % (v/v) will be classified as low alcohol Shochu.
The shochu was stored in room temperature for three month. The flavor compounds of Shochu were analyzed by gas chromatography.
The flavor compounds of Shochu analyzed by gas chromatography can be classified as carboxylic compounds, esters, higher alcohols, and aromatics. The higher alcohol in Shochu is composed the major flavors (88 ~ 100%). The major flavors are n-propanol, i-butanol, 2-methyl butanol, 3-methyl butanol. Among them, 3-methyl butanol is the most flavor compound. The esters are relatively low at concentration. Ethyl lactate could be found in all of the Shochu samples. The flavor compounds for high alcohol Shochu are better than those for lower alcohol shochu. It is recommended to dilute high alcohol Shochu to make low alcohol Shochu product.

並列關鍵字

brown suga ； Shochu ； malt

參考文獻

16. 李水課，2004，燒酎香味成分之探討。私立大同大學生物工程研究所碩士論文。

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