臺灣博碩士論文加值系統

本研究主要分為四個部分。第一部分為將洋蔥經由殺菁與否以及添加重亞硫酸鉀與否，探討不同條件所釀製洋蔥酒對抗氧化與品質的變化；第二部分是利用梅洛葡萄汁所釀製的紅酒，探討一般成分以及抗氧化能力的變化；第三部分則是找出最適釀製洋蔥酒的條件與梅洛紅酒以不同比例進行調和，以找出最佳調和比例。第四部分是針對洋蔥浸漬酒做不同條件探討，選出最佳浸漬的酒精濃度和浸漬時間，與紅酒做調和；比較兩者洋蔥紅酒之差異性。
結果顯示，不殺菁與殺菁洋蔥酒在DPPH自由基清除能力以及總抗氧化能力方面，其抗氧化能力都很高；而在亞鐵離子螯合能力和相對還原力方面，抗氧化能力就很低。可看出不論是否有添加重亞硫酸鉀，其抗氧化能力並無太大的差異。而在風味上則是以殺菁洋蔥以及添加重亞硫酸鉀所釀製之洋蔥酒較為大眾所喜愛。而紅酒則顯示出具有很高的抗氧化能力。調和之洋蔥紅酒，會隨著紅酒的添加量越高，而使得抗氧化效果越好。洋蔥紅酒也比單一洋蔥酒抗氧化能力來得高，其抗氧化能力具有加乘效果。而在嚐味與整體喜好性上則是以殺菁洋蔥及添加重亞硫酸鉀所釀製的洋蔥酒與紅酒以1:4的調和比例為最佳接受度。
本實驗另將洋蔥加工製成粉末，以20 %以及45 %的酒精濃度作為浸漬液，然後稀釋成12.5 %酒精度，與紅酒做調和。結果顯示以20 %酒液浸漬後再稀釋為12.5 %的殺菁洋蔥紅酒，在嚐味以及整體喜好性上，其接受度比較佳。故將20 %酒液浸漬後再稀釋為12.5 %的殺菁洋蔥酒，與釀製的殺菁及添加重亞硫酸鉀之洋蔥酒以同等量的比例，各與紅酒做調和。結果為以釀製洋蔥酒與紅酒所調和之洋蔥紅酒，其不論是在香氣、嚐味、整體喜好性上，都較為大眾所喜愛。

This thesis can be divided into four parts. In the first part of this thesis, blanched and un-blanched onions were used as raw material to prepare onion wine. The antioxidant abilities and the quality of onion wine prepared with or without K2S2O5 added were studied. In the second part of this thesis, red wine made from Merlot grape juice were prepared and the antioxidant abilities and the quality of this wine were studied. In the third part of this thesis, the optimum mixing ratio of the onion wine and Merlot red wine to prepare onion red wine was studied. In the fourth part of this thesis, dried onion powder was soaked in ethanol solutions to find out the optimum condition to prepare onion tincture. The onion tincture was then mixed with red wine to find out the optimum mixing ratio of the onion tincture and the red wine to prepare onion red wine.
The results of this thesis showed that blanched and un-blanched onion wines both showed very high DPPH radical scavenging activity, and total antioxidant ability but low in ferrous ion chelating ability and relative reducing ability. The DPPH radical scavenging activity and the total antioxidant ability of the onion wine was not affected by the adding of K2S2O5 in the amount used in this study. The onion wine prepared by blanched onion and fermented with K2S2O5 added was found to be more preferred. The red wine prepared in from Merlot grape juice showed higher antioxidant ability than the onion wines prepared in this thesis. The results in this thesis showed that onion red wines that bearing higher red wine ratio had higher antioxidant ability than those bearing lower red wine ratio. The red wine prepared by mixing one part of the blanched onion wine that fermented with K2S2O5 adding with four part s of red wine were most preferred.
Onion tinctures were also prepared in this thesis. The results of this thesis showed that blanched and un-blanched onion tinctures both showed very high antioxidant ability. The preference of onion red wine prepared by mixing the fermented onion wine and red wine and by mixing the onion tincture and red wine were compared. The onion red wine prepared by mixing the fermented blanched onion wine and red wine was found to be more preferred than that by mixing onion tincture and red wine.

封面內頁
簽名頁
授權書 iii
中文摘要 iv
英文摘要 vi
誌謝 viii
目錄 ix
圖目錄 xi
表目錄 xiv

1. 前言 1
2. 文獻回顧 3
2.1 洋蔥之簡介 3
2.2 葡萄與葡萄酒 5
2.3 酒的香氣成分 8
2.4 熟成作用 16
2.5 氧化反應 19
2.6 抗氧化劑的作用機制 26
2.7 類黃酮之簡介 26
3. 材料與方法 34
3.1 材料方法 34
3.2 實驗架構 37
3.3 成分分析 46
3.4 抗氧化活性與成分含量之分析 49
3.5 香氣成分之分析 51
3.6 嗜好性官能品評 54
4. 結果與討論 55
4.1不同條件所釀製洋蔥酒製程之探討 55
4.2 梅洛紅酒製程之探討 78
4.3 洋蔥紅酒之探討 96
4.4 洋蔥浸漬液之探討 107
4.5 洋蔥浸漬酒和紅酒調和之探討 108
5. 結論 121
參考文獻 123
附錄 130




圖目錄

圖2.1 內酯之結構式 15
圖2.2 氧分子之氧化還原及激發狀態 21
圖2.3 自由基對細胞的傷害 24
圖2.4 類黃酮的結構 29
圖2.5 槲皮酮的結構 32
圖3.1 濃縮塔裝置 38
圖3.2 洋蔥酒之釀製程序 39
圖3.3 梅洛葡萄酒之釀製程序 40
圖3.4 洋蔥紅酒之調合程序 41
圖3.5 殺菁及不殺菁洋蔥粉末浸漬於不同酒精濃度所得浸漬液的抗氧化分析 42
圖3.6 不同濃度洋蔥浸漬酒與紅酒調和之製程 43
圖4.1 以不同條件所釀製洋蔥酒在發酵期間可溶性固形物之變化 56
圖4.2 以不同條件所釀製洋蔥酒在發酵期間總糖之變化 57
圖4.3 以不同條件所釀製洋蔥酒在發酵期間還原糖之變化 58
圖4.4 以不同條件所釀製洋蔥酒在發酵期間比重之變化 59
圖4.5 以不同條件所釀製洋蔥酒在發酵期間酒精度之變化 60
圖4.6 以不同條件所釀製洋蔥酒在發酵期間pH之變化 62
圖4.7 以不同條件所釀製洋蔥酒在發酵期間可滴定酸之變化 63
圖4.8 以不同條件所釀製洋蔥酒在發酵期間游離二氧化硫之變化 64
圖4.9 以不同條件所釀製洋蔥酒在發酵期間總二氧化硫之變化65
圖4.10 洋蔥汁及洋蔥酒與BHA、α-生育酚的DPPH自由基清除能力比較 67
圖4.11 洋蔥汁及洋蔥酒與BHA、α-生育酚的相對還原力比較 68
圖4.12 洋蔥汁及洋蔥酒與EDTA的亞鐵離子螯合能力比較 69
圖4.13 洋蔥汁及洋蔥酒與BHA、α-生育酚的總抗氧化能力比較70
圖4.14 洋蔥汁及洋蔥酒的總酚含量比較 71
圖4.15 洋蔥汁及洋蔥酒的類黃酮含量比較 72
圖4.16 梅洛紅酒發酵期間可溶性固形物之變化 80
圖4.17 梅洛紅酒發酵期間總糖之變化 81
圖4.18 梅洛紅酒發酵期間還原糖之變化 82
圖4.19 梅洛紅酒發酵期間比重之變化 83
圖4.20 梅洛紅酒發酵期間酒精度之變化 84
圖4.21 梅洛紅酒發酵期間pH之變化 85
圖4.22 梅洛紅酒發酵期間可滴定酸之變化 86
圖4.23 紅葡萄汁及紅酒與BHA、α-生育酚的DPPH自由基清除能力比較 87
圖4.24 紅葡萄汁及紅酒與BHA、α-生育酚的相對還原力比較 88
圖4.25 紅葡萄汁及紅酒與EDTA的亞鐵離子螯合能力比較 90
圖4.26 紅葡萄汁及紅酒與BHA、α-生育酚的總抗氧化能力比較91
圖4.27 紅葡萄汁及紅酒的總酚、類黃酮含量比較 92
圖4.28 不同比例洋蔥红酒的DPPH自由基清除能力比較 98
圖4.29 不同比例洋蔥紅酒的相對還原力比較 99
圖4.30 不同比例洋蔥紅酒的亞鐵離子螯合能力比較 100
圖4.31 不同比例洋蔥紅酒的總抗氧化能力比較 101
圖4.32 不同比例洋蔥紅酒的總酚含量比較 102
圖4.33 不同比例洋蔥紅酒的類黃酮含量比較 103
圖4.34 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的可溶性固形物比較108
圖4.35 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的DPPH自由基清除能力比較110
圖4.36 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的相對還原力比較 111
圖4.37 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的亞鐵離子螯合能力比較 112
圖4.38 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的總抗氧化能力比較113
圖4.39 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的總酚含量比較 114
圖4.40 殺菁及不殺菁洋蔥粉末浸漬於不同濃度酒精所得浸漬液的類黃酮含量比較 115
圖4.41 不殺菁與殺菁洋蔥浸漬酒的吸光值之比較 117
圖4.42 不殺菁與殺菁洋蔥浸漬酒的可溶性固形物之比較 118


表目錄

表2.1 洋蔥中主要及重要之二及香氣化合物 6
表2.2 葡萄酒中主要的酚類物質 9
表2.3 醇在酒中的風味特徵及閾值 11
表2.4 釀造酒主要有機酸之組成 12
表2.5 酯在酒中的風味特徵及閾值 13
表2.6 葡萄酒的形式-典型或推薦的熟成形式 18
表2.7 常見的自由基與反應分子的實例 20
表2.8 活性氧種類與其相對活性 22
表2.9 氧化傷害相關的病狀 25
表2.10 天然食品中所含的主要天然氧化物質 27
表2.11 食品中常見的類黃酮 31
表4.1 以不同條件所釀製洋蔥酒之喜好性品評結果 74
表4.2 以不同條件所釀製洋蔥酒香氣成分含量之比較 75
表4.3 梅洛紅酒香氣成分含量之比較 93
表4.4 不同比例洋蔥紅酒之喜好性品評結果 104
表4.5 洋蔥紅酒香氣成分含量之比較 105
表4.6 不同比例洋蔥紅酒之喜好性品評結果 119
表4.7 不同製程洋蔥紅酒之喜好性品評結果 120

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