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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/82030完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 游若篍(Roch-Chui Yu) | |
| dc.contributor.author | Ziyu Chen | en |
| dc.contributor.author | 陳子瑜 | zh_TW |
| dc.date.accessioned | 2022-11-25T05:34:23Z | - |
| dc.date.available | 2026-07-23 | |
| dc.date.copyright | 2021-08-20 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-07-23 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/82030 | - |
| dc.description.abstract | 啤酒是一種廣受歡迎的酒精飲料，具有相當的消費市場，伴隨近年自釀流行，市面亦出現多種具有強烈自我風格的精釀啤酒。啤酒在釀造中常因不同原料及配比、不同酵母菌菌株、不同發酵條件而產生不同風味及口感。本實驗選擇十種不同的 Ale 酵母菌株進行釀造，配合感官品評篩選出在單一種大麥芽、單一種啤酒花和固定發酵條件下具有最佳口感及風味的啤酒成品，並測量與分析其殘糖、酒精度、總多酚含量、苦度、pH 值、泡沫值與揮發性成分等關於啤酒品質的目， 探討在固定原料及發酵條件下，以不同酵母菌株釀造之啤酒間的品質差異。結果顯示，以 Maris Otter Malt 為原料，採二段發酵且發酵條件均為 18 ℃，14 天時，酵母菌菌株 M 02 和 M 47 具有最佳的口感和風味。M 02 整體香型為花香型，適合釀造口感清淡的啤酒類型，M 47 整體香型為果香型，適合釀造口感濃郁的啤酒類型。在品質分析上，M 02 之殘糖含量、酒精度（ABV 值）、總多酚含量、苦度值（IBU 值）、pH 值、泡沫穩定度等各項分析項目值分別為 66223 ± 194.12 ppm、5.30 vol %、280.20 ± 0.31 ppm、12.40 ± 1.37、4.42 ± 0.01、0.022 ± 0.006；而 M 47 各項值分別為 64476 ± 256.79 ppm、5.60 vol %、368.06 ± 1.13 ppm、23.63 ± 0.12、4.75 ± 0.01、0.060 ± 0.009，最後在 GCMS 層析圖中，顯示 M 47 具有較複雜的酯類化合物片段，推測該現象可能是此兩株酵母各自具有不同香型之原因。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-25T05:34:23Z (GMT). No. of bitstreams: 1 U0001-2207202112143400.pdf: 2654473 bytes, checksum: ee5b21df2cd3fdd4855d28985f947756 (MD5) Previous issue date: 2021 | en |
| dc.description.tableofcontents | 謝誌 I 摘要 II Abstract III 目錄 IV 壹、前言 1 貳、文獻回顧 2 第一章、啤酒之概述 2 1.1啤酒之定義 2 1.2啤酒釀造之原料 2 1.2.1大麥芽 2 1.2.2啤酒花 3 1.2.3 酵母菌 4 1.3啤酒營養價值 5 1.4啤酒之分類 6 1.4.1艾爾啤酒 6 1.4.2拉格啤酒 7 1.5啤酒之製程 8 第二章、啤酒之品質 11 2.1啤酒之外觀 11 2.2啤酒之風味 12 2.2.1大麥芽香味成分 12 2.2.2啤酒花香味成分 13 2.2.3酵母菌代謝產物 13 2.2.4缺陷性指標風味 15 2.3殘糖、酒精度與甲醇 16 2.4泡沫穩定性 19 2.5多酚 19 2.6苦味度 (IBU value) 20 2.7 pH值 22 叁、材料與方法 24 第一章、實驗設計 24 1.1實驗架構 24 1.2實驗設計圖 24 第二章、實驗材料 26 2.1 啤酒釀造 26 2.1.1酵母菌 26 2.1.2大麥芽 26 2.1.3啤酒花 27 2.1.4蔗糖 27 2.2實驗藥品 27 2.3實驗器材 28 第三章、實驗方法 29 3.1大麥芽基本成分測定 29 3.1.1粗蛋白含量測定 29 3.1.2 粗脂肪 30 3.1.3 總灰分 31 3.1.4 水分 31 3.2 生啤酒釀造 31 3.2.1 碾麥與糖化 31 3.2.2煮沸 32 3.2.3菌酛製做、接種、發酵與保存 32 3.3感官品評 33 3.3.1喜好性品評 33 3.3.2專家感官品評 34 3.4色度 36 3.5殘糖量測定 36 3.6酒精度及甲醇濃度測定 38 3.7總多酚測定 38 3.8苦度測定 38 3.9 pH值測定 39 3.10泡沫穩定性測定 35 3.11揮發性成分分析 39 肆、結果與討論 41 第一章、大麥芽基本營養成分 41 1.1大麥芽粗蛋白、粗脂肪、灰分、水分及總碳水化合物 41 第二章、感官品評 42 2.1喜好性品評 42 2.2專家感官品評 43 第三章、成品啤酒品質 45 3.1色度 45 3.2殘糖 46 3.3酒精度及甲醇含量 48 3.4總多酚含量 49 3.5苦味度 50 3.6 pH值 51 3.7泡沫穩定性 52 3.8揮發性成分探討 56 伍、結論 61 陸、未來工作 62 柒、引用文獻 63 附錄 72 口試問題問答整理 75 | |
| dc.language.iso | zh-TW | |
| dc.subject | 酵母菌 | zh_TW |
| dc.subject | Ale 酵母 | zh_TW |
| dc.subject | 感官品評 | zh_TW |
| dc.subject | 啤酒品質 | zh_TW |
| dc.subject | 精釀啤酒 | zh_TW |
| dc.subject | ale yeast strains | en |
| dc.subject | craft beer | en |
| dc.subject | beer quality | en |
| dc.subject | sensory evaluation | en |
| dc.subject | yeast | en |
| dc.title | 不同艾爾酵母菌菌株對實驗室規模啤酒品質之影響 | zh_TW |
| dc.title | Effect of Ale Yeast Strains on The Quality of Craft Beer in Experimental Grade | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 羅翊禎(Yi-Chen Lo) | |
| dc.contributor.oralexamcommittee | 周蘭嗣(Hsin-Tsai Liu),(Chih-Yang Tseng) | |
| dc.subject.keyword | 精釀啤酒,啤酒品質,感官品評,酵母菌,Ale 酵母, | zh_TW |
| dc.subject.keyword | craft beer,beer quality,sensory evaluation,yeast,ale yeast strains, | en |
| dc.relation.page | 79 | |
| dc.identifier.doi | 10.6342/NTU202101659 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-07-23 | |
| 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 |
| dc.date.embargo-lift | 2026-07-23 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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