吳瑞碧 教授臺灣大學：食品科技研究所徐敏修Hsu, Min-HsiuMin-HsiuHsu2007-11-272018-06-292007-11-272018-06-292004http://ntur.lib.ntu.edu.tw//handle/246246/56322本實驗目的是以龍眼蒸餾酒強化龍眼香甜酒之較佳製程建立。發酵龍眼酒係以原汁發酵，分別接種三種商業酵母於18℃或25℃發酵；龍眼蒸餾材料部分則係以稀釋龍眼果漿，分別接種三種商業酵母於於22oBrix與25oBrix發酵。蒸餾是採複蒸方式進行，分別以加及不加二球式迴流管裝置進行試驗。 實驗結果顯示：龍眼香甜酒是以接種Lalvin V1116於18℃發酵為較佳之發酵條件；另外龍眼蒸餾材料則是以接種Lalvin V1116於22oBrix發酵為較佳之發酵條件。在蒸餾部分以加迴流管裝置進行初蒸與不加迴流管裝置進行複蒸，所得之餾液酒精度變化曲線有類似Cognac地區蒸餾之趨勢。初蒸液酒精度約38-40%，複蒸酒心約70-71%。另以氣相層析質譜儀鑑定香氣組成及含量發現：加銅粒方式產生之蒸餾酒benzeneethanol與2-furancarboxaldehyde較不加者低；模式系統GABA-fructose、GABA-glucose在焙烤後會產生4H-pyran-4-one與2-furancarboxaldehyde，另外可去除部分脂肪酸及酯類。The objective of this project was to establish a suitable condition for longan wine and spirit making. In the making of longan wine, longan must was inoculated with three kinds of commercial yeast and fermented at 18℃or 25℃. In the making of spirit, longan must was diluted with water and added with sugar to reach 22。Brix or 25。Brix,and then fermented. The fermented must was distilled using either double- ball shaped fractionation column or not . Double distillation technique was used. The results showed that to Saccharomyces cerevisiae Lalvin V1116 to ferment in 18℃ is suitable for longan wine fermentation. An appropriate sugar content in the longan must for spirit making is 22。Brix. After distillation, the alcohol contents of the products from different columns were determined. The alcohol content from the double ball shaped colnum is similar to that from a Cognac distillary. The alcohol contents of brouillis and the second distillate were 38-40 %( alc/vol) and 70-72 %( alc/vol) respectively. Comparing the spirits distillated in the presence and absence of copper by sensory evaluation and GC-MS analysis, the benzeneethanol contents and 2-furancarboxaldehyde contents of the latter are lower. After baking GABA-glucoe and GABA-fructose in model system, 2-furancarboxaldehyde、4H-pyran-4-one are found.目錄.........................................1 圖表.........................................6 摘要.........................................9 ABSTRSCT.....................................10 第一章 緒論................................11 第二章 文獻整理............................13 2.1龍眼....................................13 2.1.1 龍眼之簡介..........................13 2.1.2 新鮮龍眼之成分......................15 2.1.3 龍眼乾之成分........................18 2.2 水果酒相關文獻.........................21 2.2.1 龍眼酒及龍眼香甜酒..................21 2.2.2 龍眼蒸餾酒..........................21 2.2.3 水果香甜酒及蒸餾酒..................22 2.3強化酒 （FORTIFIED WINE.................23 2.2.1 強化酒之簡介........................23 2.3.2 強化烈酒之選擇與製備................25 2.3.3蒸餾酒的香氣成分.....................34 實驗架構.....................................41 第三章 龍眼蒸餾酒之製備....................42 3.1 前言...................................42 3.2 實驗材料與設備.........................42 3.2.1 實驗材料............................42 3.2.2 實驗設備............................43 3.3 實驗方法...............................44 3.3.1 龍眼果漿之製備......................44 3.3.2 龍眼蒸餾酒的製備....................44 3.3.4 分析項目............................49 3.4 結果與討論.............................52 3.4.1 龍眼果漿之物化性質分析..............52 3.4.2 蒸餾材料發酵過程中成分分析之變化....54 3.4.3 複蒸過程中酒精濃度的變化............63 3.5 結論...................................68 第四章 龍眼香甜酒之製備....................69 4.1 前言...................................69 4.2 實驗材料與設備.........................69 4.2.1 實驗材料............................69 4.2.2 實驗設備............................70 4.3 實驗方法...............................71 4.3.1 龍眼果漿之製備......................71 4.3.2 龍眼發酵基酒的製備..................72 4.3.5 分析項目............................74 4.4 結果與討論.............................77 4.4.1 龍眼香甜酒發酵過程中成分分析之變化..77 4.4.2 龍眼香甜酒焙烤過程中成分分析之變化..84 4.4.3 品評試驗............................93 4.5 結論...................................97 第五章 龍眼蒸餾酒之香氣成分................98 5.1 前言...................................98 5.2 實驗材料...............................98 5.3 實驗方法...............................99 5.3.1 模式溶液之配製......................99 5.3.2 香氣成分之分離......................99 5.3.3 揮發性成分之分析...................100 5.4 結果與討論............................101 5.4.1 蒸餾酒之香氣成分...................101 5.4.2 GABA-glucose與GABA- fructose之香氣成份105 5.5 結論..................................110 第六章 總結論.............................111 參考文獻....................................1124434010 bytesapplication/pdfen-US蒸餾強化酒蒸餾酒龍眼香甜酒spiritsfortified winesdistillongandessert winethesishttp://ntur.lib.ntu.edu.tw/bitstream/246246/56322/1/ntu-93-R91641024-1.pdf