請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28134
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Chi-Hao Lee | en |
dc.contributor.author | 李啟豪 | zh_TW |
dc.date.accessioned | 2021-06-13T00:01:30Z | - |
dc.date.available | 2007-08-03 | |
dc.date.copyright | 2007-08-03 | |
dc.date.issued | 2007 | |
dc.date.submitted | 2007-07-30 | |
dc.identifier.citation | 1. 王進琦、王西華:食品微生物學,p. 617,藝軒圖書出版社,臺北,臺灣(1998)。
2. 何滿子:中國酒文化,p. 1,上海古籍出版社,上海,大陸(2000)。 3. 黃進發:酵母菌發酵風味成分之生成機制。菌種保存及研究簡訊,12(3): 1-6 (1999)。 4. 黃進發:酵母菌在食品工業利用新趨勢。菌種保存及研究簡訊, 13(6): 6-9 (2000)。 5. 袁立澤:飲酒史話,p. 11,國家出版社。臺北,臺灣(2003)。 6. 陳崇松:臺灣洋酒市場趨勢分析。食品資訊,123: 24-29 (1996)。 7. 新文豐出版公司:新編中藥大辭典,p. 1634,新文豐出版公司,臺北,臺灣(1985)。 7. 彰化商業銀行:酒精飲料產業。彰銀資料,51(12): 99-102 (2002)。 8. Arikawa Y, Yamada M, Shimosaka M, Okazaki M, Fukuzawa M. 2000. Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate. J Biosci Biotech. 90(6): 675-677. 9. Ayogu TE. 1999. Evaluation of the performance of a yeast isolate from Nigerian plam wine in wine production from pineapple fruits. Bioresource Technol 69: 189-190. 10. Baur JA, Sinclair DA. 2006. Therapeutic potential of resveratrol: the in vivo evidence. Nat Rev Drug Discov 5: 493-506. 11. Benda I. 1982. Wine and brandy. In: Reed G editor. Industrial Microbiology. 4th ed. Westport: Prescott & Dunn’s. p 293-401. 12. Biyik I, Ergene O. 2007. Alcohol and acute myocardial infarction. J Int Med Res 35: 46-51. 13. Bortol A, Nudel C, Giulietti AM, Spencer JFT, Spencer DM. 1998. Industrial yeast strain improvement construction of strains having the killer character and capable of utilizing starch. Appl Microbiol Biotechnol 28(6) :577-579. 14. Boulton RB, Singleton VL, Bisson LF, Kunkee RE. 1996. Yeast and biochemistry of ethanol fermentation. In: Boulton RB, Singleton VL, Bisson LF, Kunkee RE, editors. Principles and Practices of Winemaking. California: Chapman and Hall. p 122-245. 15. Cohen S, Tyrrell DAJ, Russell MAH, Jarvis MJ, Smith AP. 1993. Smoking, alcohol consumption, and susceptibility to the common cold. Am J Public Health 83(9): 1277-1283. 16. De Lorimier AA. 2000. Alcohol, wine and health. Am J Surg 180: 357-361. 17. Dong PH, Hwan KS, Ho SJ, Koo RI. 1999. Genetic analysis of alcohol yeasts isolate from Korean traditional liquor by polymerase chain reaction. J Microbiol Biotech 9(6): 744-750. 18. Fleet GH. 1998. The microbiology of alcoholic beverages. In: Wood BJB editor. Microbiology of Fermented Foods, 2 nd ed. London: Chapman and Hall. p 217-255. 19. Fleet GH, Heard GM. 1993. Wine microbiology and biotechnology. Switzerland: Harwood Academic Publishers. 27 p. 20. Fundira M, Pretorius IS, Rensburg P. 2002. Selection of yeast starter culture strains for the production of Marula fruit wines and distillates. J Agric Food Chem 50: 1535-1542. 21. Ganga MA, Piňaga F, Vallés S, Ramón D, Querol A. 1999. Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene. Int J Food Microbiol 47:171-178. 22. García AI, García LA, Díaz DM. 1994. Prediction of ester production in industrial beer fermentation. Enzyme Microb Technol 16: 66-71. 23. González JAP, González R, Querol A, Sendra J, Ramón D. 1993. Construction of a recombinant wine yeast strain expressing β-(1,4)-endoglucanase and its use in microvinification process. Appl Environ Microbiol 59(9): 2801-2806 24. González- Candelas LG, Gil JV, Lamuela-Ravenós RM, Ramós D. 2000. The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine. Int J Food Microbiol 59:179-183. 25. Lambrechts MG, Pretorius IS. 2000. Yeast and its inportance to wine aroma-a review. S Afr J Enol Vitic 21:97-129. 26. Lurton L, Snakkers G, Roulland C, Galy B. 1995. Influence of the fermentation yeast strain on the composition of wine spirits. J Sci Food Agric 67:485-491. 27. Marta RT, Miguel AR, Luis LJ, Julio P. 2000. Lactose utilization by Saccharomyces cerevisiae strains expressing Kluyveromyces lactis LAC genes. J Biotechnol 84(2): 97-106. 28. Mateo JJ, Jiménez M, Pastor A, Huerta T. 2001. Yeast starter cultures affecting wine fermentation and volatiles. Food Res Int 34: 307-314. 29. Nykänen LL, Nykänen I, Suomalaineon H. 1977. Distribution of esters produced during sugar fermentation between the yeast cell and the medium. J Inst Brew 83: 32-34. 30. Partrizia R, Giovanna S. 1993. Higher alcohol and acetoin production by Zygosaccharomyces wine yeasts. J Appl Bacteriol 75(6): 541-545. 31. Pompelli G, Pick D.1999. Wine and International investment motivations of U.S. wineries. Int Food Agri Bus Manage Rev 2(1): 47-62. 32. Reed G, Nagodawithana TW. 1991. Wine Yeasts. In: Reed G, Nagodawithana TW editors. Yeast Technology. 2nd ed. New York: Van Nostrand Reinhold. p 151-254. 33. Rodriguez AM, Carrascosa AV, Barcenilla JM, Pozo-Bayón MA and Polo MC. 2001. Autolytic capacity and foam analysis as additional criteria for the selection of yeasts for sparking wine production. Food Microbiol 18:183-191. 34. Schoeman H, Vivier MA, Du TM, Dicks LMT, Pretorius IS. 1999. The development of bactericidal yeast strains by expressing the Pediococcus acidilactici pediocin gene (pedA) in Saccharomyces cerevisiae. Yeast 15(8): 647-656. 35. Schreier P. 1979. Flavour composition of wines: a review. CRC Crit Rev Food Sci Nutr 12: 59-111. 36. Shinohara T, Mamiya S, Yanagida F. 1997. Introduction of flocculation into wine yeasts (Saccharomyces cerevisiae) by hybridization. J Ferment Bioeng 83(1): 96-101. 37. Steger GLC, Lambrechts MG. 2000. The selection of yeasts for the production of premium quality South African brandy base products. J Ind Microbiol Biotechnol 24: 431-440. 38. Suter LG, Murabito JM, Felson DT, Fraenkel L. 2007. Smoking, alcohol consumption, and Raynaud’s phenomenon in middle age. Am J Med 120: 264-271. 39. Van Reenen CA, Chikindas ML, Van Zyl WH, Dicks LMT. 2002. Characterization and heterologous expression of a class IIa bacteriocin, plantaricin 423 from Lactobacillus plantarum 423, in Saccharomyces cerevisiae. Int J Food Microbiol 81: 29-40. 40. Watanabe M, Tanaka N, Mishima H, Takemura S. 1993. Isolation of sake yeast mutants resistant to isoamyl monofluoroacetate to improve isoamyl acetate productivity. J Biosci Bioeng 76(3): 229-231. 41. Fleet GH. 1998. The microbiology of alcoholic beverages. In: Wood BJB editor. Microbiology of Fermented Foods, 2 nd ed. London: Chapman and Hall. p 217-255. 42. Zarzoso BE, Gostincar A, Bobet R, Uruburu F, Querol A. 2000. Selection and molecular characterization of wine yeasts isolated from the ‘EI Penedès’ area (Spain). Food Microbiol 17: 553-562. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/28134 | - |
dc.description.abstract | 自民國八十九年四月十九日頒布菸酒管理法以來,已有百餘家民間酒莊成立。篩選台灣本土釀酒酵母菌,發展高品質且具特殊風味酒產品有其必要。分別自梅子、荔枝、葡萄、黑后葡萄、柳丁、芒果、鳳梨、楊桃及龍眼等水果自然發酵酒醪中共篩得364株酵母菌,其中123株具有較高的CO2產量(>10 mL/day),測定其酒精產率後,以篩選自黑后葡萄HP01、HP04、HP06、HP10、HP15、HP20及HS13,及以龍眼為分離源所得之DM02、DM08及DH09等10株酵母菌株,酒精產率高於5.0 %(v/v)。10株酵母菌株接種於含24% (w/w)蔗糖的YMP broth中25 ℃培養10天後,酒精含量高於5.0 %(v/v),發酵液濁度低於20 NTU,揮發性酸含量低於1.2 g/L,應可用於黑后葡萄及龍眼水果酒的釀製。
黑后葡萄為台灣釀製紅葡萄酒主要原料之一,篩選自黑后葡萄酒醪的7株酵母菌具有較高之酒精產量,經Biolog system鑑定均為Saccharomyces cerevisiae。上述酵母菌株分別接種於黑后葡萄泥中於25 ℃發酵14天後,酒精產量可達15 % (v/v),揮發性酸產量低於0.7 g/L。與三株商業酵母菌A、B及C相比,以HP01為菌酛發酵之黑后葡萄酒具有最高的酯類含量、顏色強度、嚐味及整體接受度,而以HS13為菌酛者則具有最高酒精、高級醇、揮發性脂肪酸及酚類含量。HP01及HS13之粒腺體DNA經限制酶水解後,其片段組成與多株酵母菌株有明顯差異。HP01及HS13之優良發酵特性,應可用於黑后葡萄酒之釀製,發展具特殊風味之紅葡萄酒。 以米糠、麩皮、蜂蜜、脫脂乳及sodium glutamate等保護劑進行冷凍乾燥黑后葡萄酒菌酛的製備,結果發現HP01添加麩皮經凍乾後,其存活率可較未添加保護劑者高2 倍,HP01添加10 %(w/w) 麩皮及20 %(w/w)脫脂乳,HS13添加20 %(w/w)脫脂乳、5 %(w/w) 蜂蜜及5%(w/w) sodium glutamate之處理組,分別可達到最高的存活率51及80 %。凍乾酵母菌酛與濕酵母菌酛發酵時間無明顯差異,且製成紅葡萄酒之品質特性亦無明顯差異。而於菌酛保存試實驗中,凍乾酵母菌酛經真空包裝後,貯存於4 ℃下,可保存15 個月,故可供應酒庄一可長期保存且方便使用的葡萄酒菌酛。 | zh_TW |
dc.description.abstract | More than hundreds of private wineries have been established since the Taiwan Tobacco and Alcohol Administration Act was enacted on April 19, 2000. It is essential to screen local wine yeast in order to develop quality wine with unique flavor. 364 yeasts were first isolated from plum, lichee, grape, Black Queen grape, orange, mango, pineapple, carambola and longan must with the supplement of sugar to 17 and 30。Brix, respectively. Among these yeasts, 123 yeasts with CO2 productivity greater than 10 mL after 24 h incubation in YMPG broth containing 10 % glucose were considered as potential yeast isolates. These 123 yeasts were then evaluated for their ethanol productivity in YMPS broth containing 20 % sucrose. Ten yeasts form Black Queen grape and longan with ethanol productivity greater than 5.0 % (v/v) selected for further fermentation properties test. Ethanol contents of fermented YMPS broth were all above 5.0 %(v/v), volatile acidity and turbidity all below 1.2 g/L and 20 NTU, may useable as Black Queen grape and longan wine starter.
Black Queen grape is a main ingredient for red wine brewing in Taiwan. Seven yeasts identified as Saccharomyces cerevisiae by Biolog System with higher ethanol productivity were individually inoculated into Black Queen grape must to undergo fermentation at 25℃ for 14 days. The ethanol contents and volatile acidity in wine were above 15% (v/v) and below 0.7 g/L, respectively. Compared to commercial wine yeasts A, B and C, HP01 fermented red wine contained the highest total ester content, color intensity, taste grade, and overall preference value. On the other hand, HS13 fermented red wine contained the highest ethanol, higher alcohols, fatty acids and phenolic compounds content. The mtDNA restriction fragments profiles of these two wine yeast strains were different from those of other yeast strains. Due to their superiority in oenological characteristics, HP01 and HS13 can be applied in Black Queen red wine brewing to produce red wine with unique flavor. The effects of several protectants such as rice hull, wheat bran, skim milk, trehalose, and sodium glutamate on the viability of freeze-dried Saccharomyces cerevisiae strains HP01 and HS13 and their fermentation properties such as pH, volatile acidity, ethanol content, titratable acidity, color intensity, phenolic content and residual sugar during grape wine production were investigated. Besides, the effects of storage at 4℃ and 25℃ for 1 to 15 months on the viability and alcoholic fermentation properties of freeze-dried cells and wet cells were also studied. Results showed that the supplement of 10% wheat bran in freeze-drying menstrua could significantly increase the survival rate of freeze-dried HP01 from 25% to 46%. The simultaneous supplement of 10% wheat bran and 20% skim milk increased the survival rate of freeze-dried HP01 to 51%. For the freeze-drying of HS13, the simultaneous supplement of 20% skim milk, 5% honey, and 5% sodium glutamate showed the greatest survival rate, 80% while the survival rate of its control was 9.2%. The fermentation properties of freeze-dried yeasts were like their freshly prepared wet cells; namely, both of them produced 15% ethanol after 9 days fermentation at 25℃. At 4℃ storage, freeze-dried HP01 and HS13 could maintain their viability and fermentation properties as their wet cells for 15 months. While storing at 25℃, the storage lives of freeze-dried cells were less than 2 months. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T00:01:30Z (GMT). No. of bitstreams: 1 ntu-96-F88641028-1.pdf: 4403332 bytes, checksum: c8b6434196fc9855ccb616bc042f5640 (MD5) Previous issue date: 2007 | en |
dc.description.tableofcontents | 口試委員會審定書 i
誌謝 ii 中文摘要 iv 英文摘要 v 第一章 文獻整理 1 壹、釀酒技術簡介 1 貳、釀酒用酵母菌簡介 8 參、酒中風味物相關物質 13 肆、酵母菌的發酵生理及風味物質的生合成 24 伍、釀酒用酵母菌的篩選 34 陸、釀酒用酵母菌菌種改良 38 柒、酒精飲料與人體健康 41 捌、參考文獻 46 第二章 水果酒釀造用酵母菌收集及篩選 50 壹、前言 50 貳、材料與方法 51 酵母菌分離保存 51 酵母菌產氣及發酵試驗 51 酵母菌發酵特性分析 51 參、結果與討論 56 酵母菌株的收集及產氣試驗 56 酵母菌株酒精產率分析 56 酵母菌發酵特性分析 67 結論 69 肆、參考文獻 69 第三章 黑后葡萄酒釀酒用酵母菌株鑑定及發酵特性分析 72 壹、前言 72 貳、材料與方法 73 酵母菌株篩選與保存 73 少量釀造試驗 73 酵母菌釀造特性分析 74 黑后葡萄酒嗜好性品評 76 黑后葡萄酒香氣成分萃取、鑑別及定量 76 酵母菌株粒腺體DNA限制酶分析 77 統計分析 78 參、結果與討論 78 酵母菌株鑑定 78 以HP01及HS13與商業釀酒用酵母為菌酛釀製之黑后葡萄酒 品質特性比較 83 以HP01及HS13與商業釀酒用酵母為菌酛釀製之黑后葡萄酒 揮發性成分分析 85 HP01及HS13之粒腺體DNA限制酶分析 89 結論 90 肆、參考文獻 93 第四章凍乾黑后葡萄酒釀酒用菌酛之製備 97 壹、前言 97 貳、材料與方法 99 使用菌種及試藥 99 冷凍乾燥活性乾酵母及濕酵母製備 99 酵母菌計數 100 酵母菌酛乾重及水分測定 100 黑后葡萄酒少量發酵試驗 101 酵母菌株發酵特性分析 101 酵母菌酛保存性試驗 102 統計分析 103 參、結果與討論 103 凍乾酵母菌酛存活率 103 凍乾酵母菌酛發酵特性分析 107 凍乾酵母菌酛保存試驗 110 結論 112 肆、參考文獻 115 附錄Selection and Oenological Comparison of Taiwan Black Queen Grape Wine Yeasts (已接受) 116 | |
dc.language.iso | zh-TW | |
dc.title | 臺灣黑后葡萄釀酒用酵母菌之篩選、鑑定及釀造特性之研究 | zh_TW |
dc.title | Selection, Characterization and Oenological Properties of Taiwan Black Queen Grape Wine Yeasts | en |
dc.type | Thesis | |
dc.date.schoolyear | 95-2 | |
dc.description.degree | 博士 | |
dc.contributor.oralexamcommittee | 丘志威,顏聰榮,李?玲,蔡國珍,潘崇良,周正俊 | |
dc.subject.keyword | 酵母菌,篩選,水果酒,黑后葡萄,釀酒菌酛,凍結乾燥,保護劑, | zh_TW |
dc.subject.keyword | yeasts,selection,Saccharomyces cerevisiae,Black Queen grape,protectants,fruit wine,wine starters,freeze-drying, | en |
dc.relation.page | 135 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2007-07-31 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-96-1.pdf 目前未授權公開取用 | 4.3 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。