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題 名 | The Microbiological and Chemical Changes during Dimocarpus longan Wines Fermentation |
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作 者 | Wu, Shao-chi; Chen, Kun-shang; | 書刊名 | 東方學報 |
卷 期 | 32 2011.12[民100.12] |
頁 次 | 頁107-120 |
分類號 | 463.81 |
關鍵詞 | 桂圓; 米麴; 酒精; 酵母菌; Longan; Rice mold; Wine; Yeast; |
語 文 | 英文(English) |
中文摘要 | 本研究探討將桂圓乾、蔗糖、及1,000 mL的水,添加1-3%市售米麴或酵母菌,於室溫(25-27℃)下發酵4周後,製得桂圓酒中微生物及化學變化。所有桂圓酒呈現好氣性生菌數、乳酸菌數、酶菌及酵母菌數、以及酵母菌數,於酒精發酵過程達最高而緩慢下降至發酵終點。並以1-3%市售米麴發酵之桂圓酒較1-3%市售酵母菌發酵之桂圓酒中好氣性生菌數、乳酸菌數、酶菌及酵母菌數、以及酵母菌數為佳。所有桂圓酒之pH值於酒精發酵中達最低而緩慢上升直至發酵終點。而可滴定酸度及酒精含量於所有桂圓酒則隨發酵時間增加而增加直至發酵終點。所有桂圓酒之總糖含量則隨發酵時間增加而下降直至發酵終點。在官能品評方面,以3%市售米麴發酵製成桂圓酒較其餘產品有較高接受度。 |
英文摘要 | Longan wines are composed of dry longan, commercial sugar, and 1,000 mL of deionized water with 1-3% commercial rice mold or commercial yeast fermented for 4 weeks at room temperature (25-27℃). All longan wines have a slowly decreasing fermentation time after reaching maximum aerobic plate counts, lactic acid bacteria (LAB) counts, mold and yeast counts, or yeast counts until 28 days. Longan wines fermented with 1-3% commercial rice mold are better than 1-3% commercial yeast in terms of aerobic plate counts, LAB counts, mold and yeas counts, or yeast counts, respectively. All longan wines have a slowly increasing fermentation time after reaching minimum pH values at 28 days. The titratable acidity contents and ethanol contents of longan wines fermented by 1-3% commercial rice mold or commercial yeast increased with fermentation time from the beginning until 28 days. The total sugar contents of longan wines fermented by 1-3% commercial rice mold or commercial yeast decreased with fermentation time from the beginning until 28 days. In all, the sensory evaluations showed the most preferred longan wine was when it was fermented with 3% commercial rice mold at 25-27℃ for 4 weeks. The longan wines could possess further study in longan wine manufacture. |
本系統中英文摘要資訊取自各篇刊載內容。