臺灣博碩士論文加值系統

傳統自然發酵的李子酒，常有酸度過高或澀味過重的缺點，且不易維持品質。為提供適當而可改善品質的發酵李子酒製程，本研究分別以去皮、不去皮碎果與果汁三種果醪型態，添加酵母Lalvin V1116於16℃釀製發酵李子酒，並於該溫度陳化六個月，探討原料處理方式對酒的影響。另以李子果汁原料型態探討不同酵母（Lalvin V1116、Danstil D或Lalvin M1107）與發酵溫度（16℃或25℃）對新酒品質的影響。同時將發酵之新酒分別置於16℃或25℃陳化六個月，以探討溫度或調糖等陳化條件對熟陳李子酒品質的影響。
結果顯示去皮碎果或果汁果醪所釀之李子酒，較不去皮果醪釀製者順口，且可滴定酸及總酚含量也明顯較低（p<0.05），而果汁組之總酚含量、褐變度、L、a值皆介於不去皮與去皮者，因製作果汁較去皮處理省時且操作簡易，故釀製李子發酵酒之果醪以果汁型態較佳。
以果汁釀製之李子酒於16℃發酵可產生較多酒精，25℃發酵者之總酚和花青素含量以及所提高之可滴定酸、揮發性酸量亦較高（p<0.05）。酵母菌種方面，接種Lalvin M1107於16℃發酵雖可產生較多酒精，但可滴定酸亦較高（p<0.05）；25℃發酵時，酵母菌種則無顯著影響。
陳化條件對李子酒影響甚鉅，25℃陳化六個月的李子酒之總酚和花青素的損失率高，亮度與紅色度皆明顯低於16℃陳化者，褐變度也較高（p<0.05）。調糖李子酒經陳化後亦有相似情形，可知提高陳化溫度或調糖對酒色澤影響大，因此不調糖並於16℃熟成為適當陳化條件。
李子酒於16℃陳化六個月後成分變化不大，僅總酚含量、花青素總量、亮度與紅色度於陳化過程下降，褐變度則逐漸上升。經差異性品評試驗可知，16℃發酵李子酒之外觀或嚐味皆較25℃發酵者為佳（p<0.05），酵母菌種影響則不大。另以Danstil D於16℃發酵之李子酒進行消費者品評，發現無論外觀、香氣或嚐味，至少有78%的消費者表示喜歡。因此以果汁果醪接種Danstil D於16℃發酵並陳化六個月，可獲得品質接受性佳的李子酒。

Plum wine fermented in traditional way usually has the disadvantages of high acidity or strong astringency, and the quality was poor to control. To improve the wine quality, three must types （Crushed peeled plum, crushed plum or plum juice）were used for fermentation study with Lalvin V1116 yeast and aged for six months at 16℃. In order to understand the influences of yeast and temperature on the young wine quality, three types of yeast（Lalvin V1116, Danstil D or Lalvin M1107）were inoculated in plum juice and fermented at 16℃ or 25℃. These effects of temperature or sugar adding on wines during aging at 16℃ or 25℃ for six months were also investigated.
Results showed that wines fermented from crushed peeled plum or plum juice tasted smoother and had lower titratable acidity（TA）and total phenol（TP）content than from crushed plum（p<0.05）. The content of TP, A420 and hunter L and a values of the wine fermented from plum juice were between which of wine fermented from peeled pulp and crushed plum. Process of making plum juice was easier than that of peeling plum, so the juice type was suitable for plum wine making.
Volatile acidity（VA）, TA, TP and anthocyanin content of wines fermented from plum juice at 25℃ were higher than at 16℃, but the alcohol content was reverse（p<0.05）. Wines fermented by Lalvin M1107 at 16℃ had higher TA and alcohol content（p<0.05）, but there was no significant difference among the wines fermented with three yeasts at 25℃.
Plum wine aged for six months at 25℃ lost much TP and anthocyanin, and had lower hunter L and a values and higher A420 than the wine aged at 16℃（p<0.05）. The change of components in sugared plum wine during aging was similar to the wine aged at 25℃. It declared that high aging temperature and sugared treatment affected wine quality significantly（p<0.05）, hence the results approved that the proper aging condition of plum wine was non-sugared and aged at 16℃.
The components（TP, anthocyanin, hunter L and a value）of plum wines decreased during aging for six months at 16℃, but A420 increased. Results of sensory evaluation（multisample difference test）revealed the appearance and taste of wines fermented at 16℃ were better than fermented at 25℃（p<0.05）. Consumer test indicated 78% panelists（n=51）preferences for the appearance, aroma and taste of the wine fermented by Danstil D at 16℃. It was concluded that plum wine fermented from juice by Danstil D and then aged at 16℃ for six months could have good quality.

第一章 前言
第二章 文獻回顧
第三章 實驗方法與步驟
第四章 結果與討論
第五章 結論
第六章 參考文獻
附錄

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