國立中興大學科研產業化平台

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  • 專利名稱(中文) / 分離與鑑定在地野生酵母菌用來釀酒及其氣味分析
  • 專利名稱(英文) / Isolation and Identification of The Local Yeast for Brewing and Its Aroma Analysis
  • 所屬單位(一級單位) / 農業暨自然資源學院
  • 所屬單位(二級單位) / 生物科技學研究所
  • 發明人(中文) / 蔡慶修
  • 發明人(英文) / Ching-Hsiu Tsai
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精釀啤酒所著重的風味,很大部分來自於酵母菌發酵過程中所產生的小分子。然而在台灣用來釀造啤酒的酵母菌大部份都是使用進口的乾式酵母菌。而這些進口的乾式酵母菌品系並不多,因此現階段在台灣生產的精釀啤酒,在風味上就被侷限於這些數量不多的菌種。所以分離並培育出台灣本土的野生酵母菌來釀造啤酒就有其必要性。由於台灣是水果王國,各種水果上都附著豐富的酵母菌,因此由各種不同的水果上所分離出來的酵母菌也不盡相同,我們將這些酵母菌進行DNA鑑定,並加以馴化成可以釀造啤酒的酵母菌,所釀出來的酒經由氣相色譜-質譜分析可以比較出本地分離的酵母菌是否真有與商用酵母不同的氣味產生,篩選出這樣的本地酵母確實可以帶來新穎的風味。

Most of the aroma and flavors from craft beer are derived from the metabolites of brewing yeasts during fermentation. The yeasts used for brewing in Taiwan are mostly imported, and limited in the use of dry yeast due to its convenient usage and storage. Because the variation of dry yeast is limited, the flavors of the craft beer brewed in Taiwan are restricted in the usage of these dry yeasts. Therefore, isolation and identification of wild yeast used for brewing in Taiwan turned out to be an essential task to explore the flavors of the craft beer. Taiwan is the so-called kingdom of fruits; therefore, various yeasts can be isolated and identified from different fruits. The wild yeasts isolated from fruits can be tamed to be the yeast for craft beer brewing to bring up the new flavors. The small molecules in the aroma of beer can be collected and identified by GC-MS. In a comparison of these molecules from beer brewed by the local isolates and the commercial strains, we can distinguish what is the difference between them and see if the local isolates can bring up the new flavors.

釀酒酵母菌,精釀啤酒,啤酒香氣,氣相色譜質譜分析

Brewing Yeast, Craft Beer, Beer Aroma, GC-MS


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