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題名 | 椪柑酒精發酵之研究=Studies on Alcohol Fermentation of Ponkan |
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作者 | 許美芳; | 書刊名 | 桃園區農業改良場研究彙報 |
卷期 | 52 2003.03[民92.03] |
頁次 | 頁1-14 |
分類號 | 435.331 |
關鍵詞 | 椪柑; 酒精發酵; Ponkan; Alcohol fermentation; |
語文 | 中文(Chinese) |
中文摘要 | 近年來國內椪柑面臨產銷失衡的問題,為擴大其利用本研究乃進行碰相釀造酒之試製。椪柑原料利用桶籃式壓榨機壓榨後,汁液再經Amberlite XAD-16樹脂吸附處理,可有效去除檸檬苦素(limonin)與諾米林(nomilin)分別約為53%及63%。椪柑汁液接種商用酵母菌後於20-25℃進行發酵,約九天可得到新鮮的明亮淡黃色椪柑酒。統計分析顯示榨汁方式或樹脂處理或發酵菌種以及其不同組合均對酒液酒精度之高低有極顯著的影響(p<0.0l),而嗜好性品評結果顯示Saccharomyces cerevisiaeV-1116為最佳發酵菌株。發酵完成之酒液,以混合明膠與矽膠作為澄清劑,可形成較緊密沉澱物而較易過濾,建議仍需經濾酒機過濾,可提升酒液明亮度,減少微生物污染並預防裝瓶後發生沈澱現象。貯存一個月及三個月的成品酒,其品評結果之統計分析顯示所有品評樣品的香氣、顏色、風味以及整體接受性均無顯著的差異。 |
英文摘要 | In recent years, locally produced ponkan is overproduction. Wine-making is one of the most important ways as the governmental monopoly of tobacco and wine in Taiwan is terminated. The purpose of this research is using ponkan to produce alcoholic fermented beverage. The purchased ponkans were squeezed by bladder blasket press (BBP) directly and then addition of 2% Amberlite XAD-16 to the ponkan juice, limonin and nomilin reduction were 53% and 63%, respectively. The fresh ponkan wine was produced after fermentation at 23-25℃ for about 9 days. Analysis of variance shows the effects on alcohol content of ponkan wine by factors (squeezed method, treatment with or without XAD-16 or stain) or interactions were highly significantly different (p<0.01). The results by using sensory evaluation indicated that ponkan wine produced by inoculation with activated S. cerevisiae V-1116 culture broth was the best. The mixture of gelatin and Kieselsol as finings was easy to filtrate for forming more condensed precipitation. For brightness elaboration and microorganism contamination prevention, wine filter is necessary after the fining step. The sweet wine was prepared by adjusting with sucrose to 15 °Brix and subjected to sensory evaluation. The results indicated that the sweet wine thus prepared was accepted well. |
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