查詢結果分析
來源資料
相關文獻
- 國產棗子酒釀製之研究
- 國產鳳梨酒釀製之研究
- 紅麴發酵乾酪熟成期間組成及微細構造之變化
- 麻竹筍干發酵過程中品質變化之探討(1):發酵方法對生化特性及微生物相之影響
- 應用發酵醬料於年老禽肉製品之醃製與熟成
- Numerical Optimization of a Repeated Fed--Batch Fermentation Process
- 以價值澄清法由分析綜合高中學生入學動機輔導學生生涯探索之雛議
- Process Design and Economic Analysis of the Lactic Acid Production using Lactobacillus Amylovorus
- 利用擠壓與傳統原料製備醬醪熟成時微生物與蛋白酶之變化
- 麻竹筍干發酵過程中酵素活性、化學成分及質地之變化
頁籤選單縮合
題 名 | 國產棗子酒釀製之研究=Studies on Jujube Wine Making in Taiwan |
---|---|
作 者 | 邱俊傑; 王子慶; 吳明昌; 楊淑宜; | 書刊名 | 臺灣園藝 |
卷 期 | 52:1 民95.03 |
頁 次 | 頁93-105 |
分類號 | 463.815 |
關鍵詞 | 棗子; 發酵; 熟成; 澄清; Jujube; Fermentation; Aging; Clarification; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對高、屏地區之棗子進行水果酒之研製,配合葉子之特性探討其較適當的製造方法並調查其品質,以確立品質良好之釀酒製程,並藉以增進其用途。研究結果顯示,酵母菌會影響發酵時酒之品質,在 7 株參試酵母菌中,以 Red star Premier Cuvee 較適於國產栗子酒之釀製。發酵溫度會使糖度、比重、酒精度、pH 值、可滴定酸、揮發性酸的含量有所差異,而較適發酵溫度為 15℃。澄清劑的使用以皂土效果較好;熟成溫度則以 15℃ 或 25℃ 較合適。 |
英文摘要 | In recent years, wine is a new favorite for consumers as human concern their health more in Taiwan. The government of Taiwan has released licenses of wine making now for satisfying diversified demands of consumers and to raise the utility of the second-grade fruits and it is an urgent topic to develop local fruit wines in order to decrease the impact on local farmers and the wine industry caused after joining World Trade Organization (WTO). This study is concerning the flavor and qualities of the jujube wine process of the local jujube and survey the condition of jujube wine making, the optimum process and the index of qualitative analysis in order to increase its utility. The results showed the different quality when the jujube flesh treated with seven different yeast strains showed, and it had the better flavor by inoculating Red star Premier Cuvee. The sugar content, specific gravity, alcohol content, pH value, titratable acidity and volatile acidity dissimilar at different fermentative temperature during jujube fermentation, and the optimum fermentative temperature was at 15℃. The bentonite showed the best effect on jujube wine clarification, the optimum aging condition were at 15℃ or 25℃. |
本系統中英文摘要資訊取自各篇刊載內容。