本研究以”黑葉”種荔枝果實為原料製成發酵荔枝酒，探討(1)發酵時添加酵母營養物，對荔枝酒在發酵製程上的影響；(2)探討熟成時置於不同溫度下(16℃、25℃)，對荔枝酒液色澤及品質的影響；(3)探討熟成時，荔枝酒液有無上部空隙對荔枝酒品質之影響；(4)探討以不同方式處理荔枝酒液，在儲藏期間其安定性及品質的變化；(5)探討改善荔枝酒液混濁的方法。
結果顯示在發酵過程中添加酵母營養物，會使發酵的速率變快，但是發酵終了後其成分變化則與未添加者無顯著差異；荔枝汁添加等容積之水補糖至22°Brix後，所需的發酵時間約為一個星期即可達發酵終點，此時的酒精度約在11~12%之間。
在熟成期間隨著熟成時間的增加，褐變及紅變有上昇的趨勢，Polyphenol及還原糖則有顯著的下降趨勢；隨著熟成時間的增加，酒中的沈澱物質會因絮凝而沈澱至瓶底，使得L值有上昇的趨勢。
以不同的澄清劑處理，其中以PVPP、酸洗矽藻土過濾以及冷凍解凍處理的樣品有顯著差異，分別可使混濁度從86.5NTU降至43NTU、28.6NTU及17.5NTU；經各種澄清並作成分分析後可發現造成混濁的原因可能以Polyphenol及Tannin氧化聚合以及與蛋白質共價結合。
在品評試驗結果顯示：顏色方面以儲藏在16℃下熟成，並含上部空隙的荔枝酒評價最高，其次為儲藏在25℃下熟成，並含上部空隙的荔枝酒。
在香氣、味道及總體接受性上以儲藏在16℃下熟成，並含上部空隙的荔枝酒以及儲藏在25℃下熟成，並含上部空隙的釀造荔枝酒評價較佳，與其他處理組皆有顯著差異。

Abstract
The lychee wine in this study is made from “Hei-Yeh” variety. We discuss：(1) effect of nitrogen source addition on the fermentation process,(2) Changes in color and quality of lychee wine during aging in different conditions, and method for haze precipitation in lychee wine.
The results show that the add ion of nitrogen source speeds up the rate of fermentation, but it doesn’t change the composition in the wine. The fermentation of lychee wine complete 7 days in 22oBrix must, the alcohol concentration (v/v) reaches 11~12﹪.
During aging, there is an increase in browning and pink discoloration and decrease in the contents of polyphenol and reduced sugar. During aging, the haze material precipitates down to the bottom of container, and result in an increase of L value.
The addition of different clarifying agent PVPP(Polyvinyl-polypyrrolidone) and Diatomeceous earth (acid-washed, not further calcined), and the treatment of freezing for 2 month then followed by thawing showed a change in turbidity, from 86.5NTU to 43NTU、28.6NTU and 17.5NTU, respectively. The formation of haze might be through oxidation and polymerization of polyphenol and their covalent binding with protein.
The sensory tests show：as for as aroma, taste and acceptability are concerned lychee wine that is aged at 25℃ and 16℃ with headspace is better.

目錄
中文摘要………………………………………………………………….I
英文摘要……………………………………………………………..…III
目錄……………………………………………………………………..IV
圖目錄………………………………………………………………...VIII
表目錄…………………………………………………………………..XI
壹、前言………………………………………………………………..1
貳、文獻整理…………………………………………………………..4
一、荔枝果汁一般成分特性…………………………………...….4
二、溶液澄清加工的原理及方法…………………………………6
(一)絮凝………………………………………………………..….6
(二)稠化………………………………………………………….11
(三)過濾……………………………………………………...…..11
三、酒之混濁物………………………………………………..…12
1.混濁物膠體性質……………………...………………………..13
2.造成混濁之因素……………………………………………….13
(1)生物性混濁…………………………………………………...15
(2)化學性混濁…………………………………………………...15
(A)膠體粒子所引起…………………………………………….15
(B)蛋白質所引起…………………………………………..……16
(C)多元酚物質所引起………………………………………..…19
(D)膠體粒子所引起……………………………………………..19
(E)酒石結晶所引起……………………………………………..20
(F)色素物質所引起……………………………………………...20
(G)金屬離子所引起……………………………………………..20
(H)由脂質引起…………………………………………………..21
四、食品之褐變………………………………………………….21
(一)酵素性褐變………………………………………………….21
(二)荔枝果實的粉紅色變…………………………………….…22
(三)非酵素性褐變……………………………………………….23
(1)焦糖化反應…………………………………………………...23
(2)梅納反應……………………………………………………...23
(3)抗壞血酸之氧化……………………………………………...23
(4)單寧類化合物引起之非酵素性褐變………………………...28
五、風味物質的生成…………………………………………….30
(1) 高級醇……………………………………………………….30
(2) 有機酸……………………………………………………….35
(3) 酯類……………………………………………………….…35
參、 材料與方法………………………………………………………39
一、實驗原料……………………………………………………39
二、試藥…………………………………………………………39
三、實驗方法……………………………………………………42
(一)荔枝果汁之製備…………………………………………….42
(二)發酵期間荔枝酒液成分與色澤之變化…………………….42
(三) 熟成期間荔枝酒液成分與色澤以及混濁度之變化…….42
(四)混濁問題的改善…………………………………………….45
(五)儲藏試驗…………………………………………………….49
(六)品評試驗…………………………………………………….49
(七)香氣成分分析及鑑定...............................49
四.分析方法……………………………………………………...52
肆、結果與討論…………………………………………………...….58
一、試驗荔枝汁之一般成分組成………………………………..58
二、荔枝酒發酵期間之成分變化………………………………..58
1. 酒精之生成、可溶性固形物及總糖含量之變化…………….58
2. 揮發性酸之變化…………………………………………...…67
3. pH 及可滴定酸之變化……………………………………….68
三、荔枝酒熟成期間之成分變化……………………………….70
1.色澤之變化…………………………………………………….70
2.還原糖的變化……………………………………………….....70
3.揮發性酸的變化……………………………………………….71
4.總酚的變化………………………………………………...…..72
四、荔枝酒混濁問題之改善……………………………………79
1.添加不同量的PVPP處理後荔枝酒液的混濁度及成分變化..79
2.以不同溫度下熟成混濁度之比較…………………………….84
3. 荔枝酒液以不同方式處理色澤及成分之變化……………...84
4. 荔枝酒液經不同濾材過濾後色澤及相關成分之變化……...87
5. 荔枝酒液經酸洗矽藻土過濾前後色澤及相關成分之變化……………91
五、荔枝酒液經不同方式處理之儲藏試驗……………………91
六、釀造荔枝酒之官能品評……………………………………107
七、釀造荔枝酒之香味化合物組成......................109
伍、結論…………………………………………………………….111
陸、參考文獻…………………………………………………..……113

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