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  4. Improvement in Aroma Quality of Kumquat wine
 
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Improvement in Aroma Quality of Kumquat wine

Date Issued
2014
Date
2014
Author(s)
Shen, Ming-Hsun
URI
http://ntur.lib.ntu.edu.tw//handle/246246/262463
Abstract
Although there has been a small amount of wine made by kumquat in Taiwan, the aroma of these kumquat wines does not receive positive respond from the consumer. In this study, the problem was further defined as the higher concentration of the off-odor compound and the lack of aroma acceptability in wine. The kumquat (Fortunella margarita Swingle) produced in I-lan was used as the material in this study. The processes charged for aroma improvement involved fermentation, aroma recovery, and storage condition of the final product. Firstly, the results from fermentation experiment indicate that the juice, which fermented at 25°C after removing peel oil, had the process completed most rapidly than the juice containing peel oil fermented at 25°C, the juice fermented at 16°C after removing peel oil and the juice containing peel oil fermented at 16°C. In addition, the aroma and its relative concentration had little difference between the wine which peel oil was removed or not before fermenting at 25°C. Secondly, the results from consumer''s sensory evaluation show that both the treatment fermented at 25°C received higher aroma acceptability after aroma recovery. In aroma components, the wine fermented at 25°C after removing peel oil has higher concentration of citronellyl acetate, the characteristic odor compound in kumquat. Thirdly, the changes of limonene and α-terpinol contents during 8-week storage indicate that SO2 had an insignificant effect on preventing aroma degradation; instead, to use low temperature for preventing aroma degradation was more effective. However, according to the outcome of consumer’s sensory evaluation, there was neither significant difference between the wines stored at 25°C and 4°C, nor between those added with SO2 or not.
Subjects
金棗酒
皮油
發酵
香氣回復
二氧化硫
Type
thesis
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