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題名 | 李子酒製作用酵母菌之篩選及研究=Isolation of Yeasts Used for Plum Wine Fermentation |
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作者 | 林世斌; 陳莉臻; 黃中宜; 丁翠傑; | 書刊名 | 宜蘭技術學報 |
卷期 | 7 2001.12[民90.12] |
頁次 | 頁9-15 |
分類號 | 463.42 |
關鍵詞 | 酵母菌; 李子酒; 菌種篩選; Yeast; Plum wine; Isolation; Saccharomyces cerevisiae; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗利用數株不同來源之酵母菌,嘗試李子酒的製作。酵母菌的來源除自市售酒麴中篩選出來之酵母菌株外,其他的菌株則分別來自市售麵包酵母菌及編號為CCRC21812的酵母菌株。此外,本實驗也利用野生種酵母的自然發酵做為實驗的對照組。本實驗室所篩得之兩株酵母菌Y01及B02,在菌落的形態、顏色、菌體的大小、形狀等具有極大的差異。而利用Y01、B02及CCRC21812菌株所釀造出來的李子酒的酒精度,明顯高於市售麵包酵母菌及自然發酵的酒精度;然而,在可滴定酸量、糖度變化及pH變化上,所有菌種並沒有明顯的差別。官能品評的結果發現、用Y01所釀造酒的李子酒則有明顯優於其他菌種的風味。因而在李子酒製作上,Y01菌株頗具潛力。 |
英文摘要 | In this study, plum wine made by brewing with several different strains of yeast was attempt. In addition to two yeast strains isolated out from commercial koji, a commercial baker's yeast and the yeast strain labeled CCRC21812 were also tried in brewing plum wine. Besides, plum wine brewed with wild yeast was done and served as a control group. Two yeast strains, Y01 and B02, obtained in this study were remarkably different in their colony type, color, individual size and shape. The alcohol production rate of Y01, B02, and CCRC21812 were apparently higher than the others. However, all strains made no difference in their wine products for titerable acid amount, sugar residual and pH change. Taste panel of plum wine made remarkably demonstrated Y01 had the best quality over the others. Therefore, Y01 had better potential in making plum wine. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。