行政院農業委員會台南區農業改良場  研究彙報第22號

不同品系之蜀黍對釀酒產量之探討

詹碧連

摘  要

詹碧連.1988.不同品系之蜀黍對釀酒產量之探討。台南區農業改良場研究彙報22:1~6。

蜀黍之澱粉含量與製酒量有明顯相關,澱粉含量高時,則收酒量就多,如以蜀黍醱酵製酒,蜀黍飯之含水量(41∼58%)與收酒量呈正相關,通常製酒含水量控制在52∼54%,即能達到良好效果,若含水量再提高,反而使操作不便。

糯質種比粉質種收酒量多達10%以上,但目前酒廠因糯質種黏性大,操作不便且拌麴不勻,致無法將醱酵生成之酒完全蒸餾出,若在技術上能克服此因素,則糯質種可加以利用。


Effect of the Different Sorghum Varieties on the Production of Wine

Pi-Lian Chan

Summary

        There was a positive correlation between the production of the wine and the starch content of the sorghum grain.  During the fermentation, if the water contents of cooked sorghum were controlled within the range of 52~54%, the production of the wine was very good.  But it would cause more difficulties in the production process of the wine with higher water contents of the cooked sorghum than this range.

        The production and the qualities of the wines made from the sorghum grains with different endosperms were different.  The fermentation ratio of the wine made from the waxy variety of the sorghum was 10% more than that of the wine made from the normal endosperm variety of the sorghum.  Unfortunately for the faults of the uneven mixing of the sorghum grain and the microbes, and the incompleteness of the distillation caused by the glutinous character of the waxy variety of the sorghum, the wineries haven’t used this waxy sorghum as the raw material of the fermentation right now.  Once, all these difficulties were improved by the new techniques, this waxy sorghum would be extensively used as the starting material of the production of the wine. 

Research Bulletin of Tainan DAIS 22:1~6



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