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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 李敏雄(Ming-Hsiung Lee) | |
| dc.contributor.author | Tai-Ying Chiou | en |
| dc.contributor.author | 邱泰瑛 | zh_TW |
| dc.date.accessioned | 2021-06-13T08:23:52Z | - |
| dc.date.available | 2005-07-22 | |
| dc.date.copyright | 2005-07-22 | |
| dc.date.issued | 2005 | |
| dc.date.submitted | 2005-07-16 | |
| dc.identifier.citation | [中文文獻編排方式以出版日期]
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/36940 | - |
| dc.description.abstract | 中文摘要：
取三栽培品種 (秤錘、青墘[產季中]、青墘[產季末]、甜味種馬來西亞八號) 楊桃（Averrhoa carambola L.）分別以全果切片、全果泥、以及全果榨汁進行小規模釀造，第10天或第30天進行第一次轉桶去渣，之後進行消費者官能品評，以選出最佳之釀酒條件，再進行楊桃酒之大量釀造，釀成之楊桃酒進行各式貯存條件之探討。貯存條件以溫度、填充氣體、容器、添加澄清劑以及避光等變因進行探討。結果顯示以秤錘種楊桃進行全果切片所釀造之楊桃酒最佳。秤錘種楊桃釀造者口感較佳，青墘[產季中]、青墘[產季末]以及馬來種楊桃都有口感酸澀的現象。釀造方式以全果切片進行釀造者口感較為圓潤爽口，而以全果泥釀造者則較為酸苦，風味較為強烈，以全果榨汁釀造者風味清淡，且發酵所需時間較長。發酵10天以及30天之後進行第一次轉桶進行比較，兩者在統計上並無顯著差異，實際品嚐上發酵30天者風味較為強烈且口感較酸苦，發酵10天者風味與口感皆適中。以25℃(室溫)、充CO2、玻璃瓶、不添加澄清劑以及不避光處理者為較適之貯存條件。 | zh_TW |
| dc.description.abstract | Abstract：
Three cultivars of star fruit ( Averrhoa carambola L.) Tsen Tsway, Ching Chen [in season], Ching Chen [end of season], and Tyan Wey) were separately sliced, mashed, and pressed. The obtained materials were subjected to small scale wine fermentation. After ten-day or thirty-day fermentation, the wine was filtrated and served to consumer’s sensory evaluation to find out the preferred fermentation process. Afterwards, large scale fermentation was carried out with the preferred process, and the obtained wine was then stored in various conditions to investigate the effects of temperature, filling gas, containers, clarifying agents and light. The consumer’s sensory evaluation results indicated the sliced Tsen Tsway–made wine was the best. The Tsen Tsway wine had best taste. The Ching Chen (in season), Ching Chen (end of season), and Tyan Wey wine were rather sour and astringent. The star fruit wine made from sliced samples was the best with its smooth taste. The star fruit wine made from mashed sample was rather sour, bitter but with stronger aroma. The juice-made wine was lack of aroma and needed longer fermentation. The sensory evaluation showed no significance different between the ten-day-fermented wine and the thirty-day-fermented wine. The flavor of the thirty-day-fermented wine was more intensive but much bitter than the ten-day-fermented one. The flavor and taste were milder for the ten-day- fermented wine. The best storage condition was at 25℃, filled with CO2, aging in glass container, without adding clarifying agents and exposed to light. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T08:23:52Z (GMT). No. of bitstreams: 1 ntu-94-R92b47105-1.pdf: 682715 bytes, checksum: 4172215365916d91b43f7ec754e5485a (MD5) Previous issue date: 2005 | en |
| dc.description.tableofcontents | 目次………………………………………………………………………1
圖次………………………………………………………………………4 表次………………………………………………………………………5 中文摘要…………………………………………………………………7 英文摘要(Abstract)……………………………………………………8 第一章、研究動機………………………………………………………9 第二章、文獻整理………………………………………………………11 一、酒類概述………………………………………………………11 二、酒的分類………………………………………………………12 三、釀酒原料：楊桃………………………………………………15 四、酵母菌…………………………………………………………20 五、酒中風味成份…………………………………………………23 六、酒中其他特殊物質……………………………………………28 七、澄清劑…………………………………………………………33 第三章、材料與方法……………………………………………………35 實驗架構…………………………………………………………………35 實驗流程…………………………………………………………………36 一、材料…………………………………………………………………39 (一)楊桃………………………………………………………………39 (二)酵母菌……………………………………………………………39 (三)試藥………………………………………………………………39 (四)儀器設備…………………………………………………………42 二、實驗方法……………………………………………………………43 (一)、一般成分分析…………………………………………………43 1.粗脂肪測定………………………………………………………43 2.粗蛋白測定………………………………………………………43 3.水分含量測定……………………………………………………44 4.灰份測定…………………………………………………………44 5.粗纖維測定………………………………………………………45 6.不含氮之碳水化合物……………………………………………45 (二)、酒汁及原料之一般項目分析…………………………………45 1.pH值………………………………………………………………45 2.色度檢測…………………………………………………………45 3.酒精度測定………………………………………………………46 4.總糖含量測定……………………………………………………46 (三)、楊桃酒之釀造…………………………………………………46 1.以不同處理之楊桃進行釀造……………………………………47 2.以不同品種進行釀造……………………………………………47 3.不同時間進行第一次粗濾轉桶…………………………………49 4.消費者官能品評試驗……………………………………………50 第四章、結果與討論……………………………………………………50 一、以不同處理之楊桃釀造楊桃酒…………………………………50 二、以不同品種進行釀造……………………………………………56 三、不同時間進行第一次粗濾轉桶…………………………………63 四、不同貯存處理之品評結果………………………………………69 第五章、結論……………………………………………………………79 第六章、參考文獻………………………………………………………81 附錄 : 消費者官能品評品評單………………………………………86 | |
| dc.language.iso | zh-TW | |
| dc.title | 楊桃酒品質改善之研究 | zh_TW |
| dc.title | Studies of Quality Improvement of Star Fruit Wine | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 93-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 劉俊民(Chung-Ming Liou) | |
| dc.contributor.oralexamcommittee | 游銅錫(Tung-Hsi Yu),林子清(Tze-Ching Lin),林世斌(Shih-Bin Lin) | |
| dc.subject.keyword | 楊桃酒, | zh_TW |
| dc.subject.keyword | star fruit wine, | en |
| dc.relation.page | 87 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2005-07-19 | |
| dc.contributor.author-college | 生命科學院 | zh_TW |
| dc.contributor.author-dept | 微生物與生化學研究所 | zh_TW |
| 顯示於系所單位： | 微生物學科所 | |
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