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標題: | 不同釀造條件影響鳳梨醋品質之研究 Effect of Variant Fermentation Treatment on the Quality of Pineapple Vinegar |
作者: | Pei-Feng Tsai 蔡佩芬 |
指導教授: | 許明仁 |
共同指導教授: | 林麗雲 |
關鍵字: | 鳳梨,酒醋,揮發性香氣, pineapple,wine vinegar,volatile, |
出版年 : | 2005 |
學位: | 碩士 |
摘要: | 本研究之目的在探討鳳梨果醋釀製過程醋酸菌最適生長條件之因子及其產酸速率,並分析醋酸發酵過程與果醋熟成期間揮發性香氣成分之變化。
不同酒精度之鳳梨果酒經醋酸菌發酵後以3%與4%之酒精度之發酵母液最快到達將酒精轉換成醋酸,但產酸濃度偏低,未能符合中國國家標準之定義(>4.2%醋酸含量);5%之酒精度之發酵母液產酸速度適中,且產酸量符合中國國家標準;6%與7%酒精度之發酵母液因酒精濃度過高抑制醋酸菌之活性,因此產酸速度極為緩慢。 醋酸菌在30oC下發酵5%酒精含量鳳梨果酒之產酸速度皆較25oC和35oC為佳。在30oC醋酸菌發酵過程中每分鐘通入3mg/L氧氣之產酸速度較每分鐘通入1mg/L和5mg/L氧氣之處理還來得快。 鳳梨果醋的熟成過程中,揮發性香氣成分共鑑定12種醇類化合物、6種酸類化合物、11種酯類化合物、2種內酯類化合物與8種碳氫化合物;主要之香氣成分經鑑定為ethyl acetate、ethyl lactate、2,3-butanediol、phenyl ethanol、acetoin、ethyl-3-(methylthio) propanoate、4-vinyl phenol、diethyl succinate。鳳梨果酒在醋酸發酵期間香氣成分多有變化。果醋熟成期間多數香氣成分的含量隨著熟成時間而下降。 The objectives of this study are to investigate the effect of growth factors on the acetic acid fermentation of the diluted pineapple wine, and to analyze changes of flavor volatiles of pineapple vinegar during acetic acid fermentation and aging periods. Acetic acid fermentation of diluted pineapple wines with 3% and 4% alcohol content resulted in the highest conversion rate of alcohol to acetic acid, however, the acetic acids produced in these two samples were too low to meet the vinegar standard (>4.2% acetic acid) of Chinese National Standard (CNS). Although fermentation of diluted pineapple wines with 5% alcohol content has lower acetic acid conversion rate, the acetic acids produced in this sample was above 4.2% acetic acid, which matched the CNS vinegar standard. Conversion rates of alcohol to acetic acid were very slow in the acetic acid fermentation of diluted pineapple wines with 6% and 7% alcohol content. The activity of Acetobactor may be inhibited in the fermentation process at diluted pineapple wine samples with alcohol content higher than 5%. Acetic acid productions by Acetobacter in 5% alcohol vol. diluted pineapple wine were faster in 30oC then the fermentation processes at 25oC and 35oC. Aeration of oxygen at 3mg/L/min in same fermentation broth at 30oC resulted in the highest acetic acid production rate as compared to oxygen aeration of 1mg/L/min and 5mg/L/min. A total of 12 alcohols, 6 acids, 11esters, 2 lactones, 8 carbonyl compounds were identified in the volatile flavor pineapple vinegars in this study. The key flavor volatile compounds were identified as ethyl acetate, ethyl lactate, 2,3-butanediol, ethyl-3-(methylthio)propanoate, 2-methyl-1-butanol, ethyl 4-hydroxybutanoate. Flavor volatiles changes significantly during fermentation process and decreased as aging time increased. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35393 |
全文授權: | 有償授權 |
顯示於系所單位: | 園藝暨景觀學系 |
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