蜂蜜酒及蜂蜜醋酿制用酵母菌及醋酸菌筛选之初步研究.PDF

蜂蜜酒及蜂蜜醋釀製用酵母菌及醋酸菌篩 選之初步研究 1 2 3 林世斌 陳莉臻 陳裕文 1. 國立宜蘭技術學院食品科學系助理教授 2. 國立宜蘭技術學院食品科學系講師 3. 國立宜蘭技術學院應用動物系助理教授 摘要 荔枝蜜的酒精發酵最適合糖度約介於 20~25 OBrix 之間。針對蜂蜜酒進行產酒率、清澈度及官能品評 發現，產酒率以菌株 CCRC21835 最佳（10-12% ），澄清度則以 Y02 表現最好，官能品評中以 CCRC21593 得到最高評價。製醋的研究中，考量產酒率、香氣或澄清度較佳之菌株(CCRC21835 ，Y02) ， 利用天然荔枝蜜稀釋成糖度為 20 OBrix 之蜜汁進行發酵製成蜜酒後，加上經初步篩選之醋酸菌 CCRC11569 及 CCRC12325 ，進行蜂蜜醋之釀製。其中以Y02 配合 CCRC11569 的醋酸發酵，可得較高之 醋酸（~5.3% ）。針對蜂蜜醋進行官能品評試驗發現，以酵母菌 Y02 製成的酒配合醋酸菌 CCRC11569 ， 採靜置發酵得到最高評價。統合官能品評之結果得知，蜂蜜酒及蜂蜜醋的香氣與滋味是影響品評好壞的主 因，與酒精度及醋酸的產生能力並無直接關係。 關鍵詞 ：蜂蜜酒、蜂蜜醋、酵母菌、醋酸菌、荔枝蜜 The Preliminary Study for the Selection of Yeasts and Acetobacters in Brewing Mead and Honey Vinegar Shih-Bin Lin1 and Li-Chen Chen2 1. Assistant Professor Department of Food Science, National Ilan Institute of Technology 2. Lecturer Department of Food Science, National Ilan Institute of Technology Abstract The suitable sugar content for mead brewing were found to be between 20-25 OBrix. The mead with highest alcohol content was achieved by using CCRC21835 (10-12%), and the mead with least turbidity was made by using Y02. The taste panel decided CCRC21569 as the one producing best quality of mead. In the study of vinegar brewing, the yeasts with better alcohol or aroma producing ability or better clarifying ability were selected for producing mead, which was sequentially used for vinegar brewing by inoculating acetobacter candidates,