各種榖類釀製威士忌酒之研究

Whisky Brewing Using Various Kinds of Grain

楊景程(Ching-Cheng Yang)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2007年)

摘要

本實驗以500公克大麥芽搭配500公克小麥或裸麥或未發芽之大麥來製造威士忌，研究先探討不同原料的糖分萃取之結果，發現全部使用大麥芽所萃取出來的糖分最多，可以高達72.9%，裸麥最難萃取，所得到的糖分萃取率只有59%。糖化後的麥汁進行發酵，經過兩次蒸餾，所得到的酒精以全部使用大麥芽的實驗組最高，換算成純酒精的收率可達204毫升。推測全大麥芽含有較多的糖化酵素，促使澱粉有效轉成糖分，進而發酵成較大量酒精。本次實驗的蒸餾酒經GC/MS分析後發現均含有乙酸乙脂，還有一些如正丙醇、正丁醇，2-甲基-1-丁醇等高級醇類。以全大麥芽組的結果較接近市售威士忌的產品，特別是一些微量的脂類香氣。經專業人士品評結果得知，以全大麥芽之實驗組的味道較佳，其他用小麥、大麥、裸麥之實驗組味道差異性不大，將來若要使用大麥芽搭配其他榖類來做威士忌需要進一步調和其香味成分。

關鍵字

大麥芽 ； 小麥 ； 裸麥 ； 大麥

並列摘要

The experiment focuses on the production of Whisky by combining malted barley with wheat, rye or barley. First of all, extraction of carbohydrate from different raw materials was studies. It was found that the most carbohydrate could be extracted from the malted barley. The percentage could reach 72.9% of the weight from malted barley. It was the most difficult to extract carbohydrate from rye and the percentage was only 59%. The wort was fermented, and the beer was distilled to obtain alcohol in our experiments. It was found that 204 ml pure alcohol could be obtained from all 1000 g malted barley as raw materials. It could be understood that all malted barley had more enzymes to hydrolyze the starch to the fermentative sugar, and the most alcohol was achieved. The fermented alcohol of this experiment was analyzed to have ethyl acetate by the GC/MS for all the samples. The other components were n-propanol, n-butanol, and 2-methyl-1-butanol. The flavor of all malted barley was similar to the whisky in the market and was the most favored by some well trained people. The other samples from mixed raw materials of malted barley with wheat, rye or barley were similar after oral test. Those were suggested to mix some flavors to be similar to the whisky in the market.

並列關鍵字

malted barley ； wheat ； rye ； barley

參考文獻

陳俊成，2005，麥芽配料在食品工業中之應用，食品資訊，46-51。

中文期刊

古谷三敏，2007，漫畫威士忌入門，積木文化，台北市。

吳惠萍，2005，威士忌風味館，東觀國際文化，台北市。

李大和、李国紅，2005，民族傳統工藝白酒特點與發展的思考，釀酒科技，9：109-113。