本研究主要探討台農57號及台農66號甘藷以蒸氣或烘烤之不同烹煮方式前處理，烹熟放冷後分別接種麴菌Aspergillus oryzae (30222)、Aspergillus oryzae (30235)、或加入商業用米麴及糖化酵素α-amylase、酵母菌(Saccharomyces cerevisiae Cote des Blanc) 及 Saccharomyces cerevisiae (LALVIN M1107) 以進行酒精發酵，所得之產品分別測定其pH值、Brix及酒精含量並進行感官品評。結果顯示不同前處理對pH值改變略有影響，烘烤較蒸氣前處理之Brix有較高的趨勢。不同糖化酵素來源對於成品之pH值、Brix及酒精含量也有所影響，使用麴菌Aspergillus oryzae 30222與30235之試驗組別其pH值略高於商用米麴或商用酵素之組別，而使用商業用米麴及Aspergillus oryzae 30222可得到較高的酒精含量。不同的酵母菌對於成品之特性則無明顯之影響。感官品評結果顯示蒸黃甘藷泥以α-amylase酵素糖化及Saccharomyces cerevisiae (Cote des Blanc) 所釀造之甘藷酒最受品評員喜愛，適宜做為日後商品化之生產條件。

The aim of this study was to investigate the optimal processing parameters of sweet potato wine manufacturing. Raw materials including Tai-Nung No. 57 and Tai-Nung No. 66, two varieties of sweet potato
were used that were pretreated by two different processes namely steaming and baking. Saccharifying process was performed by koji made with three starters (Aspergillus oryzae BCRC 30222, A. oryzae BCRC 30235 and A. oryzae commercial strain) or hydrolyzed with commercial amylase directly. Simultaneously, fermentation was conducted by two different strains of yeasts including Saccharomyces cerevisiae Cote des Blanc and LALVIN M1107. The final products were analyzed for pH, soluble solids (oBrix) and their alcohol content.Baked sweet potatoes had higher soluble solids and pH value than steamed ones. On the other hand, diverse source of glycolysis enzymes affected the characteristics of products.Specifically, the commercial strain of Aspergillus oryzae and Aspergillus oryzae BCRC 30222 had higher saccharifying power and produced more alcohol. However, the wines fermented with two strains of yeasts showedthe similar properties in soluble solids and alcohol content. The result of sensory evaluation indicated that the wine made of steamed Tai-Nung No. 57 weet potato variety and brewed with commercial α-amylase and Saccharomyces cerevisiae Cote des Blanc was the most popular product and may be commercialized.