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| 題 名 | 蜀黍蠟質基因影響種實性狀與製酒量、製酒品質之研究 |
|---|---|
| 作 者 | 謝兆樞; 畢中本; | 書刊名 | 中華農學會報 |
| 卷 期 | 106 1979.06[民68.06] |
| 頁 次 | 頁30-51 |
| 關鍵詞 | 蜀黍; 種實性狀; 製酒; 蠟質基因; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 1. 本試驗共使用7個蜀黍(高梁)栽培品種(系),內3個為粉質胚乳品種,4個為蠟質胚乳品種,其中2個為雄不稔系統。 2. 種實內粉質澱粉含量因蠟質基因劑量增多而減少,Wx Wx Wx與Wx Wx wx雖有差異,但不顯著,兩者與Wx wx wx,及Wx wx wx與wx wx wx間差異均顯著。不同基因型胚乳間對百粒重、澱粉含量、游離糖、蛋白質等含量均不顯著。對醱酵後之殘澱粉含量有差異,與殘糖含量、總糖消費率、醱酵間差異不顯著。 3. 蜀黍不同基因型種實製酒後,成分化學分析並經變方分析結果,顯示不同基因型間醋醛與正丙醇含量有明顯的差異,尤以蠟質基因增加為三個劑量時,有顯著減少酒中醋醛與正丙醇之含量。不同基因型間對產酒量、總酸、揮發酸、雜醇油、異丁醇、異戊醇、2-羥基丙酸乙脂、癸酸乙脂、苯酸乙脂、苯乙醇等含量差異均不顯著。但以各基因型間平均值而言,其中因蠟質基因劑量效應有遞增趨勢的有產酒量、異丁醇、異戊醇、2-羥基丙酸乙脂等;相反有遞減趨勢的則有總酸、揮發酸、醋醛、雜醇油、總脂、正丙醇等。 4. 蜀黍種實性狀、成分與製酒成分間組間、組內相關統計分析結果,產酒量與醱酵率,粉質澱粉與醋醛、總脂呈極顯著正相關;殘澱粉與總酸、揮發酸、醋醛間,總酸與醱酵率有極顯著負相關;產酒量與澱粉、總糖消費率,粉質澱粉與總酸、揮發酸、殘糖與總酸、揮發酸間呈顯著正相關;產酒量與粉質澱粉、殘糖、揮發酸與醱酵率間有顯著負相關。 5. 精GC分析結果,高梁製酒成分中另含有一種未檢定出之物質,與種實的粉質澱粉含量及蛋白質含量間有正相關關係,該物質在台灣菸酒公賣局出售之高粱酒中亦含有之,可能為醱酵過程中所產生的一種特殊高級醇類。 6. 十二的組合之製酒,經特約品評人員評定酒質與風味結果,高梁酒之品級與各組合之基因型並無關係,同時與酒中之總酸與總脂含量亦無一定的關係。 |
| 英文摘要 | 1. Twelve crosses among seven sorghum cultivars with normal and waxy endosperm were obtained. The endosperm genotypes of the crosses were classified into four types, WxWxWx, WxWxwx, Wxwxwx and wxwxwx. 2. Results of ANOVA of the grain characters among different genotypes derived from twelve crosses indicated only the amylose content in the sorghum grain differ significantly at 1% level. There were no significant differences of the kernel weight, starch content, free sugar, protein content, sugar residue, total sugar consumed, starch residue after fermentation and fermentation percentage among different endosperm genotypes. 3. The percentage of acet-aldehyde and n-propanol in the Kao-Liang wine showed significant different at 1% level between wxwxwx endosperm and other three endosperm genotypes. There were no significant differences in wine production and other ingredients in the Kao-Liang wine including total acid, volatile acid, fusel oil, iso-butanol, iso-amyl alcohol, ethyllactate, ethyl-caprate and β-phenyl alcohol among different endosperm genotypes from twelve crosses. 4. Intercorrelation and intracorrelation analysis were used to determine the relations between grain characters and wine ingredients. The results indicated that positive correlations significant at 1% level were obtsined between wine production and fermentation percentate; amylose and acetaldehyde, total esters. Correlations at 5% level were obtained between wine production and starch content, total sugar consumed; amylose and total acid, volatile acid; sugar residue and total acid, volatile acid. The negative correlations at 1% level were found between starch residue and total acid, volatile acid, acet-aldehyde; total acid and fermentation percentage. The negative correlations at 5% level were found between wine production and amylese, sugar residue; volatile acid and fermentation percentage. 5. An unknown ingredient was found in Kao-Liang wine by GC analysis. The ingredient content was positively correlated with amylose and protein content in sorghum grain. This ingredient was also found in commercial Kao-Liang wine of TTWMB. This might be a special higher alcohol formed during the fermentation process. 6. Wine samples from 12 crosses were sent to the testers for grading. The results showed that wine quality is not correlated with the endosperm genotypes, nor with the total acid or total esters content in wine. |
本系統中英文摘要資訊取自各篇刊載內容。