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研究生:韓昌弘
研究生(外文):Gus Chang-Hung Han
論文名稱:葡萄酒專家與台灣消費者對黑后葡萄酒感官品評之比較
論文名稱(外文):Sensory evaluation of wine experts and Taiwan consumers on “Black Queen” grape wines
指導教授:蔡碩文蔡碩文引用關係
指導教授(外文):Shuo-Wen Tsai
口試委員:劉伯康莊朝琪
口試日期:2016-07-12
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品暨應用生物科技學系所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2016
畢業學年度:104
語文別:中文
論文頁數:51
中文關鍵詞:黑后葡萄酒感官品評嗜好型測試定量描述分析選擇適合項目法
外文關鍵詞:black queenhedonic testcheck-all-that-apply methodCATAquantitative descriptive analysisQDA
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本研究目的在找出台灣黑后葡萄酒風味特性及驗證「選擇適合項目法」(check-all -that-apply method, CATA)在葡萄酒品評上的適用性。材料挑選台灣代表性黑后葡萄酒及歐洲著名產區且風味近似的葡萄酒,以感官品評收集資料及統計學分析進行比較。在接受度上對消費者做「嗜好型測試」(hedonic test)及CATA,再搭配職業品酒師、侍酒師做專家的「定量描述分析」(quantitative descriptive analysis, QDA)。合併三者結果比較台灣與國外著名產區間的風味差異,以明確定義出台灣葡萄酒優良元素及缺陷異味。除此並驗證傳統品酒訓練方法的辨別能力及評估消費者利用CATA在描述分析上的適用性。
「嗜好型測試」以51位消費者品評5款葡萄酒並以9分法評估8個項目。接受性結果顯示台灣黑后葡萄酒與國外知名產區差異不大,黑后的優點主要在深紫紅色,及強烈的香氣。但缺點在於酸度過高,複雜度及餘韻不足。
「定量描述分析」由16位訓練型品評員以3重複方式評估5個產品的23個感官特性,使用混合模式變異數分析及多變量分析進行統計。結果顯示酸的風味項目接受度較低,除了偏高的酸度,還有酸的品質過於艱澀及醋酸感等負面特性,且黑后葡萄酒產品品評結果也顯示單寧、複雜度及餘韻不足。
「選擇適合項目法」由51位消費者勾選52個風味選項,結果與QDA專家品評結果相似,適當修改並簡化勾選風味項目,CATA在本實驗驗證是一種可快速取得風味描述資料,且符合QDA特性的分析方法。
本實驗以3種科學化感官品評方法進行比較,首次完整找出臺灣消費者對國產葡萄酒的感官喜好、及消費者接受性。並利用變異數分析、多變量分析得到產品研發、改良及行銷的具體方向。除此CATA也驗證為可靠、快速的品評工具,可提供傳統QDA方法之外的品評選項。實驗結果並在台灣酒廠實際上線合作試產,找出有潛力且消費者喜歡的風味項目,以期讓台灣葡萄酒能呈現優質且獨特的風土特色。


Taiwan has long history, back to 1920, and long tradition in grape wine growing, although the weather is warm and rainy, even lack of enough daylight hours, all these factors are not appropriate for wine grape growing. But through long term selection, hybrid breeding and growing skilling improvements. The maximum planting area had up to 5,151Hectare (1987),maximum production up to 84,316 tonne (1983), include 40,000 tonne of wine grape variety. (Vitis vinifera). But impacted by WTO, 2002, both planting area and production reduced to 8000 tonne. Almost 80% valuable grapes and experiences extinguished.
Check-all -that-apply method (CATA) is a quick and reliable new tool in sensory science. It’s the first time CATA applied on black queen gripe wines and compare to traditional Quantitative Description Analysis (QDA) method to identify CATA validity.
The ability of tasting panel is always key factor in sensory science field. This study also investigated and evaluated the performance of local panel of wine judges which organized from traditional WSET and CMS training systems.
The sensory results from CATA, QDA both identified the strength and weakness aspect of black queen gripe wines. Combine the field investigation, we back to source and give a clear direction for process and vinification modifications. The results also revealed the traditional wine tasting training systems has an obvious bias and should be improved through scientific sensory training.
Australia, Chile, Argentina, the so-called new world wine region, even our neighbor country Thailand, dramatically improve wine quality in recent decade through massive science technology such as sensory analysis, chemical analysis which base on the statistic reliable methods. With these data we can back to origin source and improve the process in vineyard and winery from the beginning. This study is also a good example for scientific applications in Taiwan local winery industries.


摘要 i
Abstractii
目次 iv
表目次 vi
圖目次 vi
第一章 前言 1
一、 研究動機 1
二、 實驗架構 2
三、 實驗流程 3
第二章 品評方法與葡萄酒製程 4
一、食品感官品評 4
(一)、感官品評定義 4
(二)、定量描述分析(quantitative descriptive analysis; QDA)概述 4
(三)、嗜好型測試 (hedonic testing) 概述 5
(四)、選擇適合項目法(check-all-that-apply; CATA)概述 6
二、葡萄品種及葡萄酒製程 7
(一)、葡萄種類及風味特色 7
(二)、葡萄酒製程 10
第三章 品評員能力評估 14
一、 材料方法 14
二、 結果討論 14
三、 結論 20
第四章 描述型分析 (QDA) 21
一、 材料方法 21
二、 結果討論 22
三、 結論 23
第五章 消費者測試 (Hedonic Testing) 27
一、 材料方法 27
二、 結果討論 27
第六章 選擇適合項目法 (CATA) 32
一、 材料方法 32
二、 結果討論 32
三、 結論 33
第七章 結論 39
參考書目 41
附件 45
附件_1 專家樣品順序亂數表 45
附件_2 專家型品評單 47
附件_3 消費者樣品順序亂數表 49
附件_4 消費者品評單 51

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