| Summary: | 碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 93 === This thesis can be divided into two parts. In the first part of this thesis, two kinds of commercial kojies were used to prepare Sorghum spirits made by using two times’ liquid fermentation and three times’ liquid distillation. One round of the fermentation needed twenty to twenty-seven days. During distillation of Sorghum spirits, different distillate fractions according every 2.5 % alcohol volume interval were collected. The quality, yield, and volatile components were compared for every fraction. The collected fraction of 60 % alcohol volume of the first time distillated spirit prepared from the first time fermented sorghum rice inoculated by Zau-Don-Ten koji, 50 % alcohol volume of the second time distillated spirit prepared from the second time fermented sorghum rice inoculated by Zau-Don-Ten koji, and 50 % and 57.7 % alcohol volumes of the second time distillated spirits prepared from the second time fermented sorghum rice inoculated by Bo-shin koji were found to be more accepted by panels. A significant amount of isoamyl alcohol, phenethyl alcohol, isobutyl alcohol, ethyl palmitate, ethyl lactate, ethyl acetate, palmitic acid, acetic acid, and acetal were found in the spirits more accepted. These volatile compounds probably contributed to the sensation of the spirits to become more accepted.
In the second part of this thesis, the commercial Zau-Don-Ten koji was used to prepare Sorghum spirits using two times’ liquid fermentation and three times’ liquid distillation. One round of the fermentation needed fifteen to eighteen days. During distillation of Sorghum spirits, different spirit collation methods (i.e., collected to a final alcohol volume of 65, 60, 55, and 50 %, individually) were used to obtain Sorghum spirits of different alcohol content. The quality, yield, and volatile components of these spirits were compared. The spirits that having 60 % alcohol volume from the first time distillation, that having 50 % alcohol volume from the second time distillation, and that having 50 % alcohol volume from the repeat distillation were found to be more accepted by panels. A significant amount of isoamyl alcohol, phenethyl alcohol, isobutyl alcohol, ethyl palmitate, ethyl lactate, ethyl acetate, palmitic acid, acetic acid, acetaldehyde, furfural, and acetal were found in the spirits more accepted. These volatile compounds probably contributed to the sensation of the spirits to become more accepted.
And the results of the overall preference revealed that the spirits sample taken at the secondary distillation is most favored by panels.
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