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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 吳瑞碧(James Swi-Bea Wu) | |
| dc.contributor.author | Hsiang-Yu Chou | en |
| dc.contributor.author | 周香妤 | zh_TW |
| dc.date.accessioned | 2021-06-15T01:19:57Z | - |
| dc.date.available | 2012-07-28 | |
| dc.date.copyright | 2009-07-28 | |
| dc.date.issued | 2009 | |
| dc.date.submitted | 2009-07-26 | |
| dc.identifier.citation | 王光輝。1983。白蘭地的釀造與蒸餾。製酒科技專論彙編。5:39-44。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/42693 | - |
| dc.description.abstract | 白蘭地為白葡萄酒置於蒸餾鍋進行二次蒸餾所得產物，蒸餾過程中成分所產生之變化會影響白蘭地的品質與香氣；然目前製酒工業中尚缺乏相關之即時監控儀器，因此若探討可應用於蒸餾過程之即時監控方法，將有助於產品品質之穩定及提升。本研究即針對蒸餾過程中未熟成白蘭地之成分與其導電度之變化進行研究，探討將導電度研究應用於製酒工業之可行性。
本研究分為三個部分，第一部分為初蒸過程和複蒸過程中酒液成分與導電度之變化；第二部分測量白葡萄酒、初蒸液、初蒸液(含銅)、複蒸液及複蒸液(含銅)的成分分析。第三部分以未熟成白蘭地成分配製模式溶液，觀察乙醇、醋酸及二氧化硫對酒液導電度之影響。 結果顯示經過二次蒸餾所得之未熟成白蘭地酒精度為73%，非揮發性有機酸、醣類皆被去除，揮發性酸以醋酸為主。蒸餾過程酒液之乙醇、醋酸、二氧化硫含量變化與導電度呈線性關係，因此可利用本實驗之經驗方程式作為酒液蒸餾之即時監測。配製模式白蘭地發現乙醇、醋酸及二氧化硫皆為導電度之影響因子，且醋酸及二氧化硫為提供導電度之物質，乙醇則為抑制導電度之主要成分，故可以利用乙醇、醋酸與二氧化硫之含量來推導模式白蘭地蒸餾過程之導電度。 | zh_TW |
| dc.description.abstract | Brandy is a spirit produced by the distillation of white wine. The traditional distillation process is double distillation in copper stills. The composition change during the distillation process would influence the flavor and quality of brandy. However, no on-line monitoring sensors for improving the quality of brandy have been applied in bandy industry yet. The objective of this study is to develop a method for estimating the content of volatile acids in non-aged brandy by measuring electrical conductivity of the distillate in the distillation process.
This study was divided into three parts: the first part was to monitor the change of brandy composition and electrical conductivity in first distillation and second distillation. The second part was to analyze the composition of white wine, brouillis, brouillis-contacted with copper, bonne chauffe and bonne chauffe-contacted with copper. The last part used model solution prepared by non-aged brandy to investigate the effects of ethanol, acetic acid and sulfuric dioxide on the electrical conductivity. The results showed that all organic acids except acetic acid and total sugar were almost completely removed during distilling for the non-aged brandy at 73% ethanol content. Linear correlation was found between electrical conductivity and ethanol content, acetic acid content, or sulfuric dioxide during distillation. The empirical equations were deduced. As an influential factor on, ethanol would reduce the electrical conductivity, whereas acetic acid and sulfuric dioxide would increase it. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T01:19:57Z (GMT). No. of bitstreams: 1 ntu-98-R96641029-1.pdf: 1386242 bytes, checksum: 341a9f1333c4545cefc3b3415733dfd6 (MD5) Previous issue date: 2009 | en |
| dc.description.tableofcontents | 中文摘要 I
英文摘要 II 目錄 III 圖目錄 VI 表目錄 VIII 第一章 前言 1 第二章 文獻整理 2 第一節 導電度 2 一、 定義 2 二、 影響導電度的因子 5 (一) 組成份 5 (二) 溫度 8 (三) 電場強度 9 (四) 高壓處理 9 三、 食品導電度相關應用 11 (一) 即時監測 11 (二) 電阻加熱 14 第二節 白蘭地 15 一、 簡介 15 二、 製造流程 16 (一) 原料 16 (二) 蒸餾 18 (三) 陳化 25 (四) 即時監控 26 三、 未熟成白蘭地導電成分 26 (一) 有機酸化合物 26 (二) 二氧化硫 27 第三章 材料與方法 28 第一節 實驗材料 28 第二節 實驗設備 29 第三節 實驗架構 30 第四節 實驗方法 33 一、 蒸餾過程成分變化 33 二、 成分分析 33 三、 模式系統 35 (一) 模式未熟成白蘭地之導電度 35 (二) 影響導電度之變因 35 (三) 白蘭地導電度之預測方程式 35 (四) 調整pH之探討 35 (五) 稀釋方法之探討 35 第五節 分析方法 36 一、 導電度測定 36 二、 酸鹼值 36 三、 酒精度 36 四、 總酸 36 五、 揮發性酸 37 六、 總醣 37 七、 二氧化硫 39 八、 有機酸 39 九、 脂肪酸 40 十、雜醇油 40 十一、金屬元素 41 第六節 數據分析 41 一、 統計分析 41 第四章 結果與討論 42 第一節 蒸餾過程成分變化 42 一、 初蒸過程 42 二、 複蒸過程 50 三、 蒸餾液成分與導電度關係之探討 57 第二節 白蘭地導電度成因之探討 62 一、 白蘭地化學成分分析 62 二、 酒液之有機酸分析 65 三、 酒液之揮發性酸分析 65 第三節 模式系統 72 一、 以模式系統探討未熟成白蘭地之導電度影響因子 72 二、 模式白蘭地各成分對導電度之影響 74 三、 白蘭地導電度之預測方程式 74 四、 調整pH值之探討 80 五、 稀釋方法之探討 80 第五章 結論 84 第六章 參考文獻 85 | |
| dc.language.iso | zh-TW | |
| dc.subject | 揮發性酸 | zh_TW |
| dc.subject | 導電度 | zh_TW |
| dc.subject | 白蘭地 | zh_TW |
| dc.subject | 即時監控 | zh_TW |
| dc.subject | volatile acid | en |
| dc.subject | electrical conductivity | en |
| dc.subject | on-line monitoring | en |
| dc.subject | brandy | en |
| dc.title | 未熟成白蘭地成分與其導電度關係之研究 | zh_TW |
| dc.title | The Relation between Composition and Electrical Conductivity of Non-aged Brandy | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 97-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 李敏雄,陳雪娥,林讚峰,王峻禧 | |
| dc.subject.keyword | 導電度,白蘭地,揮發性酸,即時監控, | zh_TW |
| dc.subject.keyword | electrical conductivity,brandy,volatile acid,on-line monitoring, | en |
| dc.relation.page | 91 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2009-07-27 | |
| 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 | |
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