不同甘藷品種於釀酒特性之研究
Other Title
Study on the Properties of Brewing Spirits from Sweet Potato Varieties
Journal
台灣農業研究
Journal Volume
55
Journal Issue
3
Pages
181-189
Date Issued
2006-09-04
Date
2006-09-04
Author(s)
Abstract
不同甘藷品種之產酒率有顯著性差異。以甘藷台農57號品種為原料在發酵日數第14天有最高的產酒率。甘藷酒中含量最高的成份是乙醇，蒸餾溫度高低顯著影響甘藷酒中乙醇與甲醇濃度高低。
The alcohol yields from different sweet potato varieties were different. The highest producing rate was Tainung No.57at the 14^(th) day after fermentation. Ethyl alcohol was the major ingredient in sweet potato spirits.
Subjects
甘藷酒
釀造
發酵
產酒率
白殼
Sweet potato spirits
Brew
Fermentation
Alcohol yield
Peka
Publisher
農業試驗所
Type
journal article
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