請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/89185完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 鄭光成 | zh_TW |
| dc.contributor.advisor | Kuan-Chen Cheng | en |
| dc.contributor.author | 賴沿佐 | zh_TW |
| dc.contributor.author | Yen-Tso Lai | en |
| dc.date.accessioned | 2023-08-30T16:14:19Z | - |
| dc.date.available | 2023-11-09 | - |
| dc.date.copyright | 2023-08-30 | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023-07-13 | - |
| dc.identifier.citation | REFERENCES
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/89185 | - |
| dc.description.abstract | 摘要
葡萄種植與釀酒文化在許多國家具有重要的經濟與歷史地位。臺灣是地理獨立的區域，獨特且多元的微生物菌相為酒類釀造提供了良好的基礎。本土菌株的篩選與高品質的葡萄適合進行臺灣在地葡萄酒的研發。本研究的目的為利用臺灣盛產的巨峰葡萄與在地微生物進行酒類釀造。研究方向分為三個階段：(1) 從臺灣篩選酵母菌並探討其釀酒特性與香氣圖譜 (2) 藉由菌株共培養接種策略改善酒類香氣 (3) 使用加烈與熟成技術增進酒類品質。 從臺灣水果中鑑定並篩選出 4 株具有釀酒潛力的菌株，Saccharomyces cerevisiae Gr112、Pichia kluyveri Pe114、Hanseniaspora uvarum Pi235 和Hanseniaspora guilliermondii Ki135。S. cerevisiae Gr112具有優秀的乙醇轉換率與B-葡萄糖苷酶活性，P. kluyveri Pe114 具有良好的二氧化硫耐受性，而所有non-Saccharomyces 酵母菌皆顯示了出色的酯類生產能力。在香氣圖譜分析中，由於 H. uvarum Pi235 和 H. guilliermondii Ki135具有相似的圖譜，釀酒實驗只採用 H. uvarum Pi235 進行。 共培養研究中，使用多種菌株接種策略，包括兩株菌與三株菌的同時接種與順序接種。在巨峰酒的儀器分析與品評結果中，適當的共培養策略可以改善 non-Saccharomyces 酵母菌發酵造成的負面異味與 S. cerevisiae Gr112 生產過量的高級醇，同時提升酒中花香、紅色果香與熱帶果香，使風味層次更加豐富並提升酒類整體品質。 在巨峰加烈酒與熟成實驗中，使用共培養發酵策略，結合加烈技術與90天的橡木熟成。共培養技術為巨峰加烈酒提供了豐富的酯類與萜烯類香氣化合物，使其具有令人愉悅的熱帶水果香氣與花香。加烈與熟成技術突顯巨峰酒的莓果香氣與木質香氣。這些製程都提升了巨峰加烈酒的品質，並在品評結果中獲得了臺灣消費者的青睞。 以上研究說明了臺灣巨峰葡萄與本土酵母菌株具有優秀臺灣風土酒類釀造的潛力，經由菌株篩選、共培養、加烈與熟成技術，使巨峰加烈酒具有突出的風土特徵。總結來說，種菌研發與發酵產品應用的可能性不容小覷，具臺灣風土特徵的發酵產品更是未來趨勢。 | zh_TW |
| dc.description.abstract | ABSTRACT
Viticulture and oenology play important economic and historical roles in various regions around the world. In Taiwan, the geographically independent region combined with diverse microorganisms create a good foundation for winemaking. Consequently, it is plausible to produce unique Taiwanese terroir wines with the local microorganisms and high-quality grapes. The purpose of this study is to employ local yeast strains and Kyoho grapes for wine research. This investigation can be divided into 3 stages: First, yeast strains from the natural environment of Taiwan are screened to determine oenological characteristics as well as aroma profile. Second, wine aroma profile is improved through the yeast strains inoculation strategy. Third, wine quality is enhanced through fortification and ageing technology. In the yeast screening process, four yeast strains with winemaking potential were identified and screened from fruits. They were Saccharomyces cerevisiae Gr112, Pichia kluyveri Pe114, Hanseniaspora uvarum Pi235, and Hanseniaspora guilliermondii Ki135. While S. cerevisiae Gr112 had high ethanol conversion rate and B-glucosidase activity, P. kluyveri Pe114 had good sulfur dioxide tolerance; all non-Saccharomyces yeasts showed excellent ester production ability. In the aroma profile analysis result, only H. uvarum Pi235 was chosen in subsequent winemaking experiments because H. uvarum Pi235 and H. guilliermondii Ki135 shared similar profiles. During the co-cultivation study, a variety of yeast strain inoculation strategies were carried out, including simultaneous inoculation and sequential inoculation of two strains and three strains. In sensory evaluation and instrumental analysis results, an appropriate inoculation strategy could remove solvent and undesirable off-odor caused by non-Saccharomyces yeast fermentation, as well as reduce the excessive production of higher alcohol by S. cerevisiae. Furthermore, the technique also enhanced the floral, red fruity, and tropical fruity aromas, which improved the flavor and overall quality of wine. In Kyoho fortified wine making experiment, co-cultivation fermentation was implemented with fortification and 90-day oak ageing. The co-cultivation strategy provides abundant ester and terpene volatile aroma compounds for Kyoho fortified wine which creates pleasant tropical fruity and floral aromas. Additionally, fortification and aging techniques highlight the berry and woody aromas of Kyoho fortified wine. These processes can improve complexity and quality of the fortified wine which contribute to positive evaluation results from Taiwanese consumers. These research investigations indicate that Taiwanese Kyoho grapes and native yeast strains possess excellent potentials to produce Taiwanese terroir wines. Through yeast strains screening, co-cultivation, fortification, and ageing techniques, Kyoho fortified wines have outstanding terroir characteristics. In conclusion, the fermentation technology and research of microorganisms are highly applicable, and the strategies can be utilized to ferment other products. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2023-08-30T16:14:19Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2023-08-30T16:14:19Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | TABLE of CONTENTS Page
致謝 ii 摘要 iv ABSTRACT v LIST of FIGURES xii LIST of TABLES xiv CHAPTER 1. INTRODUCTION 1 CHAPTER 2. LITERATURE REVIEW 2 2.1 Definition and classification of alcoholic beverage 2 2.1.1 Taiwanese legislation on alcoholic beverages 2 2.1.2 Winemaking process 3 2.2 Hygiene standards of alcohol products 5 2.3 The market size of alcoholic beverages 7 2.4 Grape wines 9 2.4.1 Grapes 9 2.4.2 Terroir 10 2.4.3 Well-known wine grape varieties 11 2.4.4 Taiwanese grape varieties 15 2.4.5 The history of grape wine 18 2.5 The classification of grape wine 20 2.5.1 Appearance 20 2.5.2 Effervescence 21 2.5.3 Grape harvesting time 21 2.5.4 Winemaking process 23 2.6 Winemaking process 28 2.6.1 Red wine 28 2.6.2 Port wine making process 32 2.7 Wine aromas 35 2.7.1 Primary aroma 36 2.7.2 Secondary aroma 40 2.7.3 Tertiary aromas 51 2.8 Non-volatile compounds in wine 55 2.8.1 Polyphenols 55 2.8.2 Organic acids 55 2.8.3 Nitrogen compounds 58 2.8.4 Glycerol 59 2.9 Yeast 64 2.9.1 Yeast in the natural environment 64 2.9.2 Application of yeast 65 2.9.3 Yeast in the winemaking industry 70 2.9.4 Non-Saccharomyces yeast 71 2.9.5 Identification of yeast 74 2.10 Important fermentation factors 76 2.10.1 Temperature 76 2.10.2 Oxygen 76 2.10.3 Carbon source 77 2.10.4 Nitrogen source 77 2.10.5 Starter inoculation 78 2.11 Enological characteristics 78 2.11.1 Temperature tolerance 78 2.11.2 Ethanol tolerance 79 2.11.3 Sulfur dioxide tolerance 79 2.11.4 Attenuation level 80 2.11.5 Flocculation level 80 2.11.6 B-glucosidase activity 80 2.12 Co-culture 81 2.13 Sensory evaluation 84 2.13.1 Nine-point hedonic scale method 84 2.13.2 Quantitative descriptive analysis 85 2.13.3 Check all that apply method 85 CHAPTER 3. ISOLATION, IDENTIFICATION, AND SCREENING OF YEAST STRAINS, AND THE ENOLOGICAL CHARACTERISTIC COMPARISON 86 3.1 Abstract 86 3.2 Introduction 87 3.3 Materials and methods 89 3.3.1 Isolation, purification, and screening of yeasts 89 3.3.2 Strain identification 89 3.3.3 Environment tolerance analysis 99 3.3.4 Attenuation analysis 99 3.3.5 Flocculation trials 99 3.3.6 Grapes and vinification 100 3.3.7 B-D-Glucosidase activity assays 100 3.3.8 Analytical determinations 101 3.3.9 Volatile compounds analysis 101 3.3.10 Statistical analysis 102 3.4 Results and discussion 102 3.4.1 Strain identification and selection 102 3.4.2 Physiological and biochemical characteristics of yeast strains 105 3.4.3 Environment tolerance 111 3.4.4 Enological characteristics 115 3.4.5 Yeast population and analytical determinations in fermentation 118 3.4.6 Volatile compounds analysis 121 3.4.7 Correlation of volatile compounds with yeast strains 126 3.5 Conclusion 130 CHAPTER 4. SEQUENTIAL CULTURE WITH Hanseniaspora uvarum, Pichia kluyveri AND Saccharomyces cerevisiae TO IMPROVE THE QUALITY OF KYOHO WINE 131 4.1 Abstract 131 4.2 Introduction 132 4.3 Materials and methods 134 4.3.1 Yeast strains 134 4.3.2 Inoculation strategy and winemaking 134 4.3.3 Determination of yeast population 135 4.3.4 Basic oenological parameters analysis 138 4.3.5 Volatile compounds analysis 138 4.3.6 Sensory evaluation analysis 139 4.3.7 Statistical analysis 140 4.4 Results and discussion 142 4.4.1 Yeast population kinetics 142 4.4.2 Fermentation kinetics 144 4.4.3 Effect of organic acids and their syntheses in mixed cultures 148 4.4. Effect of volatile compounds in mixed cultures 150 4.4.5 Correlation of volatile compounds with different inoculation treatments 155 4.4.6 Effect of mixed cultures treatments on the sensory profile of wines 159 4.5 Conclusion 163 CHAPTER 5. APPLICATION OF AROMA-PRODUCING YEASTS AND AGEING TECHNOLOGY IN KYOHO FORTIFIED WINE 164 5.1 Abstract 164 5.2 Introduction 165 5.3 Materials and methods 166 5.3.1 Yeast strains and seed culture 166 5.3.2 Vinification and fortification 167 5.3.3 Oak wood and ageing 168 5.3.4 Color changes during ageing 170 5.3.5 Analytical determinations 170 5.3.6 Quantification of major volatile compounds 171 5.3.7 Sensory analysis 172 5.3.8 Statistical analysis 173 5.4 Results and discussion 173 5.4.1 Color changes 173 5.4.2 Enological parameters and organic acids analysis 179 5.4.3 Volatile components analysis 186 5.4.4 Sensory evaluation analysis 202 5.5 Conclusion 212 CHAPTER 6. CONCLUSION and FUTURE PRESPECTIVE 213 REFERENCES 216 LIST of FIGURES Figure 2. 1 The market size of alcoholic beverages in Taiwan. 8 Figure 2. 2 The worldwide wine regions. 10 Figure 2. 3 The countries where grape varieties are grown. 14 Figure 2. 4 The regions of New World and Old World wines. 19 Figure 2. 5 The red wine making process. 30 Figure 2. 6 The schematic diagram of alcoholic fermentation. 31 Figure 2. 7 The schematic diagram of malolactic fermentation. 31 Figure 2. 8 The simplified flow chart of Port wine making. 34 Figure 2. 9 The olfactory functions. 36 Figure 2. 10 The lipoxygenase/hydroperoxide lyase (LOX-HPL) pathway. 38 Figure 2. 11 The methylerythritol 4-phosphate (MEP) and mevalonic acid (MVA) metabolic pathway. 39 Figure 2. 12 The shikimate pathway. 45 Figure 2. 13 The Ehrlich pathway. 46 Figure 2. 14 Fatty acid synthesis pathway. 47 Figure 2. 15 The schematic diagram of ester formation. 48 Figure 2. 16 The release of terpene compounds. 48 Figure 2. 17 The schematic diagram of citric acid degradation pathway. 50 Figure 2. 18 The schematic diagram of oak wood extraction compounds. 53 Figure 2. 19 The schematic diagram of oxidation and esterification. 54 Figure 2. 20 The shikimate phenylpropanoid pathway. 60 Figure 2. 21 The Asc C4/C5 and the Smirnoff-Wheeler pathways. 61 Figure 2. 22 The tricarboxylic acid cycle. 62 Figure 2. 23 The synthesis of pyruvic acid. 63 Figure 2. 24 D1/D2 and ITS1-5.8S-ITS2 regions in a ribosomal RNA. 75 Figure 3. 1 Dalmau plate method. 97 Figure 3. 2 The ethyl acetate production of yeast strains. 103 Figure 3. 3 The appearance of yeast strains. 110 Figure 3. 4 The environment tolerance analysis of the yeast strains. 114 Figure 3. 5 The enological characteristics of the yeast strains. 117 Figure 3. 6 The basic analysis during fermentation. 120 Figure 3. 7 The principal component analysis of aroma compounds. 129 Figure 4. 1 Explanation of codes used for the yeast starter combinations. 136 Figure 4. 2 Physical characteristics of the yeast strains on Wallerstein nutrient agar. 137 Figure 4. 3 The yeast population during the fermentation process. 143 Figure 4. 4 The levels of sugar, ethanol, and glycerol in fermentation. 146 Figure 4. 5 The principal component analysis of volatile compounds. 157 Figure 4. 6 The average silhouette width method (A) and the Manhattan distance cluster dendrogram (B). 158 Figure 4. 7 The spider web plots of the quantitative descriptive analysis. 161 Figure 4. 8 The correlation of aroma compounds with odor description. 162 Figure 5. 1 The selection frequencies of sensory attributes. 208 Figure 5. 2 Correspondence analysis of the 6 wine samples. 209 Figure 5. 3 The principal component analysis of volatile compounds and odor attributes. 211 LIST of TABLES Table 2.1 The classification of alcoholic beverages. 4 Table 2. 2 The cultivation area of grape varieties in the world. 13 Table 2. 3 The vineyard of grape varieties in Taiwan. 16 Table 2. 4 The classification of grape wine. 25 Table 2. 5 Various disciplines in yeast biotechnology. 68 Table 2. 6 The characteristics of non-Saccharomyces yeast strains in winemaking. 73 Table 2. 7 The applications of co-culture. 83 Table 3. 1 Yeast extract peptone dextrose (YPD) medium. 93 Table 3. 2 Carbohydrates fermentation medium. 93 Table 3. 3 Yeast nitrogen base without amino acids and ammonium sulfate. 94 Table 3. 4 Carbon compounds assimilation plate. 95 Table 3. 5 Nitrogen compounds assimilation plate. 95 Table 3. 6 High osmotic pressure medium. 96 Table 3. 7 Glucose peptone yeast extract agar (GPYA). 97 Table 3. 8 Potato dextrose agar (PDA). 97 Table 3. 9 Malt extract agar (5%). 98 Table 3. 10 Acetate agar. 98 Table 3. 11 Twenty-three yeast strains purified from fruits and identified result. 104 Table 3. 12 The result of physiological and biochemical characteristics. 107 Table 3. 13 The aroma compounds analysis in 7-day fermented wine samples. 124 Table 4. 1 The flavor lexicon employed in quantitative descriptive analysis. 141 Table 4. 2 The levels of ethanol, glycerol, and organic acids in wines. 149 Table 4. 3 The level of volatile compounds in wines. 153 Table 5. 1 The information of neutral grape spirit and basic wine in fortification process. 169 Table 5. 2 Results of CIELab parameters measurements during the ageing of wine samples. 176 Table 5. 3 Results of CIELab parameter measurements of wine samples. 178 Table 5. 4 Results of enological parameters and organic acids measurements during the ageing of wine samples. 182 Table 5. 5 Results of enological parameters and organic acids measurements of wine samples. 185 Table 5. 6 Results of volatile compounds analysis during the ageing of wine samples. 191 Table 5. 7 Results of volatile compounds analysis in wine samples. 200 Table 5. 8 Mean scores for attributes of the six wine samples used in the study based on a 9-point hedonic scale. 210 | - |
| dc.language.iso | en | - |
| dc.title | 酵母菌共發酵於巨峰葡萄酒類釀造之研究 | zh_TW |
| dc.title | Co-culture Fermentation in Kyoho Wine Making | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 111-2 | - |
| dc.description.degree | 博士 | - |
| dc.contributor.oralexamcommittee | 王進崑;吳明昌;吳瑞碧;林欣平;陳千浩;陳雪娥;羅翊禎 | zh_TW |
| dc.contributor.oralexamcommittee | Chin-Kun Wang;Ming-Chang Wu;Swi-Bea Wu;Shin-Ping Lin;Chien-Hao Chen;Hsueh-Err Chen;Yi-Chen Lo | en |
| dc.subject.keyword | 釀酒,巨峰,酵母菌,共培養,加烈,熟成, | zh_TW |
| dc.subject.keyword | oenology,terroir,Kyoho,yeast,fortification,ageing,co-culture, | en |
| dc.relation.page | 266 | - |
| dc.identifier.doi | 10.6342/NTU202301529 | - |
| dc.rights.note | 未授權 | - |
| dc.date.accepted | 2023-07-14 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 生物科技研究所 | - |
| 顯示於系所單位： | 生物科技研究所 | |
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