添加酒醅或酒糟對高粱酒質量與香氣之影響   全文下載

Effects of the Addition of Fermented Sorghum or Distilled Fermented Sorghum on the Flavor and Quality of Sorghum Spirit

本研究將第三次發酵後之高粱酒醅與第三次發酵後經蒸餾之酒糟分別以5、10、15、20%比例配入新蒸高粱飯，採固態發酵與固態蒸餾製備酒精度62%之試驗高粱酒。結果發現產酒率以添加酒醅量5%、10%及15%三組略高於不添加酒醅之對照組，而添加酒醅量較高20%試驗組之產酒量則低於對照組，但並無顯著差異。在添加酒糟5、10、15、20%之各試驗組中，出酒率皆高於對照組，尤其添加酒糟量最高之20%出酒率最佳。添加5~20%不同量酒醅或酒糟所製得高粱酒之酸度與對照組並無顯著差異。添加酒醅或酒糟之試驗組，其高粱酒之總酯含量皆高於對照組，顯示添加酒醅或酒糟可能有助於高粱酒中酯類香氣含量之增加。由感官風味試驗之比較發現，添加5%之酒醅所製得高粱酒香氣濃郁，口感豐富，清香度佳且優於對照組之高粱酒，而添加酒糟從5%~20%所製得之高粱酒皆具有香氣濃郁，口感豐滿，清香度佳等優點，且風味評分，皆優於對照組，此結果顯示，添加5~20%酒糟於高粱飯中有助於提升高粱酒之品質。所製備高粱酒中之主要香氣成分為ethyl acetate與ethyl lactate，其它香氣成分為acetaldehyde、 iso-butyraldehyde、2-butanol、n-propanol、iso-butanol、n-butanol、2-methyl-1-butanol、3-methyl-1-butanol、ethyl succinate、2-phenyl ethanol等。添加酒醅於高粱飯中可增加所製得高粱酒中高級醇之含量，還具有增香之效果。且添加5%酒醅所製備之高粱酒中，ethyl acetate和ethyl lactate之比例最為適當，具有清香之特色，且整體風味表現皆比添加10、15、20%之酒醅所製高粱酒試驗組及對照組有較佳的呈香與呈味表現。添加酒糟5~20%所製得高粱酒中之各組高級醇和ethyl lactate含量並無顯著差異，相較於對照組，四組添加酒糟所製高粱酒之試驗組無論是高級醇之含量或ethyl acetate和ethyl lactate之比例皆比對照組理想。

This study investigated the use of third time fermented sorghum and distilled fermented sorghum for the production of sorghum spirits made by solid fermentation and solid distillation. The results indicated that higher yield of alcohol was obtained in groups with 5%, 10% and 15% fermented sorghum addition, slightly higher than that of the control group. With regard to distilled fermented sorghum, the alcohol yields of groups with 5%, 10%, 15% and 20% distilled fermented sorghum addition were higher than that of the control group. The group with 20% distilled fermented sorghum produced the best results. There was no significant difference in acidity among all of the experimental groups. Groups with fermented sorghum or distilled fermented sorghum had higher levels of total esters than that of the control group, indicating that the addition of either fermented sorghum or distilled fermented sorghum contributes to the increase of fragrance-producing esters in sorghum spirits. Flavor tests showed that spirits produced by adding 5% fermented sorghum had a stronger fragrance and better taste than those of the control group. Spirits produced by adding 5 - 20% distilled fermented sorghum also had better taste and aroma than those of the control group spirits. These results indicated that addition of 5 - 20% distilled fermented sorghum to the newly cooked sorghum improved the quality of the produced sorghum spirits. The major fragrance-producing components found in the sorghum spirits were ethyl acetate and ethyl lactate. Other fragrance-producing components include acet-aldehyde, iso-butyraldehyde, 2-butanol, n-propanol, iso-butanol, n-butanol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl succinate and 2-phenyl ethanol. The addition of fermented sorghum to the newly cooked sorghum was successful in increasing both the higher alcohol (n-propanol, 2-butanol, iso-butanol, n-butanol, 2-methyl-1-butanol and 3-methyl-1-butanol) yield and fragrance. In addition, spirits prepared by adding 5% fermented sorghum had the best proportion of ethyl acetate and ethyl lactate; they also produced a mild fragrance. The overall taste performance of these spirits was better than those of spirits with 10%, 15% or 20% fermented sorghum, or of the control group spirits. Furthermore, the higher alcohol content and ethyl lactate did not vary significantly among the experimental groups with 5 - 20% fermented sorghum. Compared to the control group, groups with 5, 10, 15 and 20% distilled fermented sorghum addition had better values in higher alcohol content as well as the proportion of ethyl acetate and ethyl lactate.