台灣黑后葡萄釀酒用酵母菌篩選鑑定及釀造特性分析   全文下載

Selection and Oenological Comparison of Taiwan Black Queen Grape Wine Yeasts

自民國89年4月19日頒布菸酒管理法以來，已有百餘家民間酒莊成立。篩選台灣本土釀酒酵母菌，發展高品質且具特殊風味酒產品有其必要。黑后葡萄為台灣釀製紅葡萄酒主要原料之一，本研究從自然發酵葡萄酒醪（糖度17及30 °Brix）中篩選出酵母菌株，進行酒精產量之檢測。其中7株酵母菌具有較高之酒精產量，經Biolog system鑑定均為Saccharomyces cerevisiae。上述酵母菌株分別接種於黑后葡萄泥中於25°C發酵14天後，酒精產量可達15%（v/v），揮發性酸產量低於0.7 g/L。與三株商業酵母菌A、B及C相比，以HP01為菌?發酵之黑后葡萄酒具有最高的酯類含量、顏色強度、嚐味及整體接受度，而以HS13為菌?者則具有最高酒精、高級醇、揮發性脂肪酸及酚類含量。HP01及HS13之粒線體DNA經限制?水解後，其片段組成與多株酵母菌株有明顯差異。HP01及HS13之優良發酵特性，應可用於黑后葡萄酒之釀製，發展具特殊風味之紅葡萄酒。

More than hundreds of private wineries have been established since the Taiwan Tobacco and Alcohol Administration Act was enacted on April 19, 2000. It is then essential to screen local wine yeast in order to develop quality wine with unique flavor. Black Queen grape is a main ingredient for red wine brewing in Taiwan. In this study, ethanol productivity of yeasts isolated from spontaneous fermentation of Black Queen grape must (17 and 30 °Brix) was determined. Seven yeasts identified as Saccharomyces cerevisiae by Biolog System with higher ethanol productivity were individually inoculated into Black Queen grape must to undergo fermentation at 25°C for 14 days. The ethanol contents and volatile acidity in wine were above 15% (v/v) and below 0.7 g/L, respectively. Compared to commercial wine yeasts A, B and C, HP01 fermented red wine contained the highest total ester content, color intensity, taste grade, and overall preference value. On the other hand, HS13 fermented red wine contained the highest ethanol, higher alcohols, fatty acids and phenolic compounds content. The mtDNA restriction fragments profiles of these two wine yeast strains were different from those of other yeast strains. Due to their superiority in oenological characteristics, HP01 and HS13 can be applied in Black Queen red wine brewing to produce red wine with unique flavor.