紅麴、酵母菌及溫度對紅露酒風味之探討

STUDY ON THE FLAVOR OF RED RICE CHIEW EFFECTED BY THE ADDITION OF Monascus, YEAST STRAINS, AND CULTURE TEMPERATURE

高乾龍(Chien-Lung Kao)

指導教授 ： 林銘澤 ； 段國仁

大同大學/工程學院/生物工程學系所/碩士(2004年)

摘要

中文摘要
本研究利用不同酵母菌株、紅麴添加量以及不同醱酵溫度等因素，進行紅露酒生產之探討。酵母菌株與紅麴添加量對糖度消耗影響不大，而醱酵的溫度對於糖度的變化則有明顯之影響，但醱酵至第八天後，殘餘糖度則皆約略相等，而且酒精含量差異亦不大，同時各種不同酵母菌株、紅麴添加量與醱酵溫度控制下的各組成品，除色度與紅麴添加量有正相關外，其餘各主效應對總酸度與pH並無明顯差異。而以SAS軟體之ANOVA的LSD分開比較各主效應之影響，低溫醱酵所得的養生紅露酒，其總酸含量較高；至於pH值方面，利用6號協會酵母醱酵，其pH較高，並以A-1樣品其pH值最高，pH值之高低與總產酸量並無關聯。從官能品評分析結果紅麴的添加量、酵母菌種類及醱酵溫度皆會影響紅露酒之風味。25℃下進行醱酵之速度較15℃醱酵快很多，但是香氣不足，紅麴量較多者反而香氣不足，雖紅色色度較高，對風味反而不佳。所以根據綜合口味測試結果，最適條件仍然以協會酵母6號，紅麴量20g，於15℃下醱酵之養生紅露酒風味為最佳。

關鍵字

紅麴 ； 紅露酒

並列摘要

ABSTRACT
In this study, we compared the effects of yeast strains, addition of Monascus, and culture temperature for the optimal conditions to produce the red rice chiew. The effects of yeast strains and additions of Monascus were less on the consumption of sugar in the production of red rice chiew, but the temperature of culture was significant. However, they were similar in the residual sugars and alcohol contents at eighth day. The pigments were correlated to the addition of Monascus, but the acidity and final pH were not significant by the major factors in the study. Using LSD of ANOVA analysis in SAS program to study the effects of individual major factors, we found more total acidity contents in lower culture temperature and higher pH value by yeast strain no. 6. The highest pH value was A-1. There was not any correlation between the pH value and total acidity contents. By the tasting of red rice chiew, all of the addition of Monascus, yeast strains, and fermentation temperature effected the falvor of red rice chiew. The fermentation rate was faster at 25C than at 15C, but the flavors were insuffucuent. If added more Monascus, the colors were more red but their flavors were worse. Combining the results of tasting, the best red rice chiew was produced by yeast strain no. 6 and addition of 20g Monascus at 15C.

並列關鍵字

Monascus ； Red Rice Chiew

參考文獻

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