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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 鄭光成(Kuan-Chen Cheng) | |
dc.contributor.author | Tien-Han Lin | en |
dc.contributor.author | 林典翰 | zh_TW |
dc.date.accessioned | 2021-06-08T03:30:10Z | - |
dc.date.copyright | 2019-08-20 | |
dc.date.issued | 2019 | |
dc.date.submitted | 2019-08-14 | |
dc.identifier.citation | 行政院財政部國庫署,2014,酒類衛生標準。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/21281 | - |
dc.description.abstract | 葡萄酒是以葡萄為原料進行發酵之釀造酒類,其豐富香氣組成被譽為最複雜的飲品。在提升葡萄酒風味的製程中,除了葡萄品種與加工方法外,發酵菌株也是提升葡萄酒香氣的主要因素。本研究目的為從臺灣水果篩選適合釀造葡萄酒之酵母菌,針對香氣成分優化發酵製程,並以感官品評分析葡萄酒品質。實驗選用蘋果、香蕉、無花果、龍眼、釋迦、楊桃等臺灣水果作為篩選材料,使用添加氯黴素、20%葡萄糖、8%乙醇且pH 5之選擇性培養基為篩選平台,分離純化能適應釀酒環境之酵母菌,並以GC-MS分析香氣成分,選取乙酸乙酯與2-苯乙醇產量較高的菌株,再針對核醣體高度保留性ITS (Internal transcribed spacer) 序列進行菌種鑑定與生理生化特性分析。在菌株的發酵製程中,使用反應曲面法進行條件優化,探討初始糖度、發酵溫度以及搖瓶速度對於乙酸乙酯產量的影響,並依條件小規模釀酒,使用接受性品評與描述性品評評估葡萄酒成品。實驗結果顯示,從楊桃篩選出之新菌株 Hanseniaspora uvarum C2,其生理生化特性相較於標準菌株H. uvarum BCRC 22779,可利用蔗糖與木糖作為碳源。在發酵製程優化中,反應曲面法結果顯示,在初始葡萄糖濃度22.07%、發酵溫度23.23oC與83.64 rpm之條件下,乙酸乙酯產量從初始發酵條件之126.95 ppm提升至160.10 ppm。在小規模的釀酒試驗中,以H. uvarum C2菌株依最適化條件發酵之葡萄酒,其品評結果優於其他兩款市售Sauvignon Blanc與Chardonnay葡萄酒。本研究篩選之菌株與發酵優化確實能提升葡萄酒風味與品質,期望能在釀酒產業中提供更多的參考與實用價值。 | zh_TW |
dc.description.abstract | Grape wine is fermented from grape, and its rich aroma composition make it the most complex drink. In the process of improving the flavor of wine, in addition to grape varieties and processing methods, fermentation strains are also a major factor in improving the aroma of wine. The purpose of this study is to screen yeasts suitable for winemaking from Taiwanese fruits, optimize the fermentation process for aroma components, and analyze wine quality with sensory evaluation. In this study, Taiwanese fruits including apple, banana, fig, longan, sugar apple, carambola, etc. were selected as screening materials, and a selective pressure medium supplemented with chloramphenicol, 20% glucose, 8% ethanol and pH 5 was used as a screening platform. The yeasts which can adapt to the brewing environment were isolated and purified. After the selected strains were fermented, the aroma components were analyzed by GC-MS, and the strains with better aroma-producing ability were screened based on ethyl acetate and 2-phenylethanol production, then identified by highly conserved ITS (Internal transcribed spacer) sequences and the physiological and biochemical characteristics. In the fermentation process of the yeast strain, the response surface methodology was used to optimize the conditions, and the effects of initial glucose concentration, fermentation temperature and agitation speed on the yield of ethyl acetate were investigated. According to the conditions of small-scale winemaking, the wines were evaluated by acceptance and description evaluation. The result showed that compared with the type strain Hanseniaspora uvarum BCRC 22779, the new strain Hanseniaspora uvarum C2 which selected from carambola can use sucrose and xylose as carbon sources. In fermentation process optimization, the result of response surface methodology showed that ethyl acetate production was raised from 126.95 ppm to 160.10 ppm when fermented at 23.23oC and 83.64 rpm with 22.07% initial glucose concentration. In small-scale winemaking trials, the wine fermented with H. uvarum C2 based on optimal aroma producing condition was judged to be of superior quality than commercial Sauvignon Blanc and Chardonnay wine by sensory evaluation. The selected strains and fermentation optimization in this study can indeed improve the flavor and quality of wine, and it is expected to provide more reference and practical value in the wine industry. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T03:30:10Z (GMT). No. of bitstreams: 1 ntu-108-R06642005-1.pdf: 3378092 bytes, checksum: 3c7ec804980b954ef0f7f5b39a8483ff (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 摘要 i
Abstract ii 目錄 iv 圖目錄 vii 表目錄 ix List of Figures x List of Tables xii 壹、前言 1 貳、文獻回顧 2 2.1 酵母菌簡介 2 2.1.1 酵母菌應用 2 2.1.2 酵母菌發酵 3 2.1.3 酵母菌分類 3 2.1.4 酵母菌篩選 5 2.1.5 酵母菌鑑定 8 2.2 酒類介紹 12 2.2.1 葡萄酒介紹 13 2.2.2 醇類 16 2.2.3 酸類 22 2.2.4 酯類 23 2.2.5 相關法規 25 2.3 反應曲面法 (Response surface methodology, RSM) 26 2.4 感官品評 30 參、實驗目的與架構 31 3.1 實驗目的 31 3.2 實驗架構 32 肆、材料與方法 34 4.1 實驗材料 34 4.1.1 水果樣品 34 4.1.2 培養基材料 34 4.1.3 發酵與萃取材料 35 4.1.4 標準菌株 35 4.1.5 菌株鑑定材料 35 4.1.6 品評酒樣品 36 4.1.7 實驗儀器 36 4.2 實驗方法 38 4.2.1 酵母菌篩選用培養基 38 4.2.2 生理生化特性分析培養基 38 4.2.3 水果樣本處理 38 4.2.4 菌種純化分離 39 4.2.5 產香能力分析 39 4.2.6 菌種鑑定 40 4.2.7 最適化產香之發酵條件分析 42 4.2.8 葡萄酒釀造 44 4.2.9 感官品評 44 4.2.10 統計分析 45 伍、結果與討論 47 5.1 酵母菌菌株篩選 47 5.2 產香能力分析 47 5.3 菌種鑑定 52 5.4 最適化產香之發酵條件分析 55 5.4.1 發酵利用情形 55 5.4.2 發酵時間 57 5.4.3 初始糖度 59 5.4.4 發酵溫度 59 5.4.5 搖瓶速度 61 5.4.6 反應曲面法模型 61 5.4.7 金香葡萄酒成分分析 67 5.5 感官品評 69 陸、結論 77 柒、未來展望 78 捌、參考文獻 79 附錄一 xiii 附錄二 xx 附錄三 xxii | |
dc.language.iso | zh-TW | |
dc.title | 由水果篩選酵母菌以生產葡萄酒 | zh_TW |
dc.title | Screening of Yeast from Fruits for Grape Wine Production | en |
dc.type | Thesis | |
dc.date.schoolyear | 107-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 游若?,周正俊,蔡國珍,潘崇良 | |
dc.subject.keyword | 葡萄酒,酵母菌,香氣成分,乙酸乙酯,反應曲面法,品評, | zh_TW |
dc.subject.keyword | wine,yeast,aroma components,ethyl acetate,response surface methodology,sensory evaluation, | en |
dc.relation.page | 96 | |
dc.identifier.doi | 10.6342/NTU201903557 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2019-08-15 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 生物科技研究所 | zh_TW |
顯示於系所單位: | 生物科技研究所 |
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