臺灣博碩士論文加值系統

近年來台灣啤酒事業發展迅速，其中精釀啤酒市場成長最快，讓消費者的選擇啤酒越來越多，而要如何維持每一批啤酒的品質成為釀酒者最重要的工作之一。本研究探討以高粱、小麥、大麥三種不同穀物，以不同的發酵溫度進行釀造，檢測其抗氧化活性與風味性質，測定最佳的釀造條件。結果顯示，在13℃、18℃、23℃，三個不同發酵啤酒的溫度中，不論大麥啤酒、小麥啤酒、高粱啤酒，18℃進行發酵的啤酒可以得到較佳的自由基清除能力、還原力、SOD、總多酚含量。而在不額外添加酵素進行糖化的情況下，純大麥芽進行糖化的麥汁比小麥、高粱所進行糖化的麥汁，可以得到更佳的糖化能力。透過感官品評分析發現以18℃來進行發酵的大麥啤酒，可以得到較良好的感官特性，符合傳統製酒經驗。使用小麥、高粱等原料製酒，則必須以較低的發酵溫度才可以有較良好的感官特性。

Beer brewing business is booming in Taiwan in recent years, especially in the craft beers. With more and more selections for the consumers, however, quality assurance becomes great challenges to beer makers. This thesis was working on the issue of quality control of craft beer. Three cereals such as sorghum, barley and wheat are used for beer brewing in different fermentation temperatures, which are 13, 18 and 23℃. An optimized fermentation conditions would be determined regarding to the antioxidant behaviors and sensory qualities. Among the beer making conditions applied, 18℃ fermentation for all three cereals could obtain the best antioxidant activities, such as free radical scavenger activity, reducing power activity, superoxide dismutase activity and polyphenol amount. Malting with only bailey is better than wheat and sorghum. Fermentation of bailey malt at 18℃ could obtain better sensory qualities. However, beer making by using wheat and sorghum should be in a lower fermentation temperature to have a better sensory quality.

圖目錄 ....................................................................................................................................................iv
表目錄 ....................................................................................................................................................v
摘要 ............................................................................................................................................................vi
英文摘要 ....................................................................................................................................................vii
第一章 前言 .............................................................................................................................................1
第一節 研究背景 .....................................................................................................................................1
第二節 研究動機 .....................................................................................................................................2
第三節 研究目的 .....................................................................................................................................3
第二章 文獻回顧 .....................................................................................................................................4
第一節 啤酒歷史 .....................................................................................................................................4
第二節 糖化 .............................................................................................................................................4
第三節 穀物 .............................................................................................................................................5
3.1大麥 .....................................................................................................................................................5
3.2小麥 .....................................................................................................................................................6
3.3高粱 .....................................................................................................................................................7
第四節 酒類與抗氧化的關係 .......................................................................................................................8
第五節 酵母菌 ..............................................................................................................................................8
第六節 啤酒花 ..............................................................................................................................................9
第七節 感官品評 .......................................................................................................................................10
7.1 感官品評技術及定義 ................................................................................................................................10
7.2 感官品評描述語及輪廓圖建立 .................................................................................................................11
7.3 感官品評分類 ........................................................................................................................................12
7.3.1 定量描述分析法（Quantitative Descriptive Analysis,QDA） ............................................................12
7.3.2 風味描述分析法 (Flavor Profile Method, FPM) ...................................................................................13
第八節 啤酒香氣 ........................................................................................................................................13
第九節 啤酒風味 ........................................................................................................................................14
9.1 有機酸 ................................................................................................................................................14
9.2 酯類 ........................................................................................................................................................14
9.3 高級醇 ................................................................................................................................................15
9.4 酮類化合物 .........................................................................................................................................16
9.5 醛類化合物 .........................................................................................................................................16
第十節 啤酒檢測 .........................................................................................................................................17
10.1啤酒色度 .................................................................................................................................................17
10.2啤酒酒精度 ..........................................................................................................................................18
10.3啤酒比重 ..................................................................................................................................................18
10.4啤酒苦味值 ...........................................................................................................................................19
第三章 材料與方法 ..........................................................................................................................................20
第一節 研究設計 ..........................................................................................................................................20
第二節 材料與方法 ..........................................................................................................................................20
2.1 實驗材料 ..................................................................................................................................................20
2.2 US05-3-1菌株 ...........................................................................................................................................20
2.3.1 固態培養基 ...........................................................................................................................................21
2.3.2 液態培養基 ...........................................................................................................................................21
第三節 實驗藥品 ...........................................................................................................................................21
第四節 實驗器材 ...........................................................................................................................................22
第五節 製作方法及步驟： ............................................................................................................................23
5.1啤酒糖化 ...................................................................................................................................................23
5.1.1 大麥啤酒糖化 ............................................................................................................................................23
5.1.2 小麥啤酒糖化 ............................................................................................................................................23
5.1.3 高粱啤酒糖化 ............................................................................................................................................24
5.2 啤酒發酵 ....................................................................................................................................................24
5.2.1 酵母菌培養及活性測試 .............................................................................................................................24
5.2.2 啤酒比重測試 ............................................................................................................................................25
5.2.3 啤酒發酵測試 .....................................................................................................................................25
5.3 啤酒物理性質檢測 ........................................................................................................................................26
5.3.1 啤酒色度檢測 .............................................................................................................................................26
5.3.2 啤酒苦味值檢測 ......................................................................................................................................26
5.3.3 啤酒酸鹼值檢測 ......................................................................................................................................26
5.4 抗氧化能力分析 ......................................................................................................................................27
5.4.1 SOD活性測試 ..............................................................................................................................................27
5.4.2 DPPH自由基清除力 ...............................................................................................................................28
5.4.3 總多酚含量測試 .......................................................................................................................................28
5.4.4 還原力測試 ...............................................................................................................................................29
5.5 感官品評 .......................................................................................................................................................29
第四章 結果與討論 ................................................................................................................................................32
第一節 啤酒SOD活性測試 .................................................................................................................................32
第二節 啤酒的DPPH清除率探討 ..........................................................................................................................35
第三節 啤酒的總多酚含量探討 ..........................................................................................................................38
第四節 啤酒的還原力探討 ..................................................................................................................................40
第五節 麥汁糖度對於啤酒理化性質與感官特性之影響 ............................................................................................42
第六節 酒精度對於啤酒理化性質與感官特性之影響 ............................................................................................44
第七節 苦味值對於啤酒理化性質之影響 ............................................................................................................44
第八節 初始比重(OG)對於啤酒理化性質之影響 ....................................................................................................45
第九節 結束比重(FG)對於啤酒理化性質與感官性質之影響 .....................................................................................46
第十節 色度(EBC)對於啤酒理化性質與感官性質之影響 .....................................................................................47
第十一節 DPPH對於啤酒理化性質之影響 ............................................................................................................47
第十二節 SOD與Total phenolic對於啤酒理化性質與感官特性之影響 ......................................................................48
第十三節 不同穀物間啤酒理化特性與風味特性的影響 .............................................................................................50
第十四節 啤酒釀造製程條件對於啤酒抗氧化活性之影響。 ......................................................................................52
第十五節 啤酒的發酵溫度及其製程對於啤酒風味之影響 ......................................................................................52
第五章 結論 ...........................................................................................................................................................57
文獻參考 ...................................................................................................................................................................58

圖目錄
圖1、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒，進行SOD測試之結果 .................................................34
圖2、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒，進行自由基清除力測試之結果。 ...........................37
圖3、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒，進行總多酚測試之結果。 ..........................................39
圖4、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒，進行還原力測試之結果。 ...........................................41
圖5、以三種不同發酵溫度進行發酵大麥啤酒之感官品評結果。 .................................................................................54
圖6、以三種不同發酵溫度進行發酵小麥啤酒之感官品評結果 .................................................................................54
圖7、以三種不同發酵溫度進行發酵高粱啤酒之感官品評結果。 .................................................................................55
圖8、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒之感官品評結果。 ...................................................55
圖9、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒之感官品評結果。 ...................................................56
圖10、以三種不同發酵溫度進行發酵之大麥、小麥、高粱啤酒之感官品評結果。 ...................................................56

表目錄
表1、自釀啤酒及市售啤酒之定量描述分析法品評問卷 .................................................................................................31
表2、啤酒理化性質、感官特性之相關係數分析 .........................................................................................................43
表3、啤酒製程改良檢驗項目 ........................................................................................................................................49

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