不同酵母菌應用於金香葡萄釀酒之研究

Abstract

本試驗以二林地區夏季所採收金香葡萄為原料，經脫粒、打漿、皮汁浸漬及榨汁處理，所榨果汁先將糖度調為22°Brix的酒醪，再分別接入商業用酵母菌LALVIN L2226、M-1107、V-1116、DANSTIL C及D等五株不同菌種，並以CCRC 20582為對照組，於16℃進行發酵。 Golden Muscat grape, which was harvested from Erlin district in summer, was used as study material. The must was made from grape fruit by means of beating, crushing and pressing. The sugar content of was adjusted to 22° Brix with sucrose, then inoculated with different commercial wine yeast starters (LALVIN L2226, M-1107, V-1116, DANSTIL C, D and check CCRC20582) for fermentation under 16℃.