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5652
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NC093FJU00255027
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輔仁大學
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食品營養學系
舊
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學
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490446202
研
究 段慧萱
生
(中)
研
究 Hui-Shiuan Tuan
生
(英)
論
文
乾燥黑后葡萄釀製波特型式葡萄酒之研究
名
稱
(中)
論
文
Production of port type wine from dried Black Queen grapes
名
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(英)
其
他
題
名
指
導
陳雪娥
教
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(中)
指
導
Hsueh-err Chen
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(英)
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碩士
93
出
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年
語
文
別
中文
關
鍵
字
黑后葡萄 波特酒
(中)
關
鍵 Black Queen grapes port wine
字
(英)
省產之黑后葡萄受品種及栽種環境的影響，酸度偏高，口感刺激、香味不
足，而無法釀製品質較佳的餐中酒型態之紅葡萄酒，因此為改善上述的缺
點，本研究利用乾燥的葡萄，釀製高酒精度的葡萄波特酒，以提升黑后葡
萄酒之品質，並增加葡萄酒的多樣化。 經日曬和熱風 50℃及 70℃乾燥葡
萄，選擇乾燥糖度至 22°Brix 和 28°Brix，分別以 4 天和 8 天發酵的釀造方
法，以蒸餾酒精和調糖處理釀製波特型式的葡萄酒，於 20℃和 25℃熟陳
六個月，探討乾燥方式、發酵方法和熟陳溫度於發酵過程和熟陳期間對波
特酒品質及感官品評的影響。 乾燥處理後的葡萄，果汁的 pH 值、可滴定
酸和總酚含量均增加，花青素含量則減少。其中日曬處理增加的酸度和總
酚含量最少，乾燥至 22°Brix，日曬處理對花青素的破壞較大；而乾燥至
28°Brix，70℃處理較 50℃對花青素的破壞大。另外於復水的果汁分析顯
摘
示，乾燥處理皆可降低葡萄的可滴定酸，其中又以日曬乾燥更可有效地降
酸，減少 44.5% 總酸度，主要是可降低蘋果酸含量。 釀製波特酒的發酵過
程中，經乾燥後的葡萄果醪發酵速率均較未經乾燥的快，而期間 pH 值、
要 可滴定酸和揮發性酸的變化則受到乾燥果醪的影響而有所不同。 熟陳期間
(中) 波特酒的可滴定酸、總酚和花青素含量均減少，褐變值也隨之增加。波特
酒於 25℃的熟陳，其花青素含量減少較 20℃嚴重，褐變值較大，顯示
25℃較 20℃的熟陳對波特酒品質的影響顯著。 經二十分制的品評結果，
以三因子進行變方分析，顯示波特酒的外觀以經乾燥、8 天發酵和熟陳
25℃為佳；香氣則是以日曬組經 8 天發酵及 50℃熱風乾燥經 4 天發酵的波
特酒較好；而嚐味和總分上，則是以熱風乾燥釀製的波特酒為佳。於 20℃
熟陳溫度下，4 天發酵的波特酒，以日曬乾燥的外觀較佳，而 8 天發酵波
特酒之香氣以日曬組和 70℃較佳，50℃的嚐味則較好；於 25℃熟陳之 4
天發酵波特酒，則以 50℃處理的香氣較佳。整體而言，25℃熟陳六個月的
波特酒，其感官特性皆較 20℃為佳，若採用 4 天發酵，適用 50℃熱風乾
燥的葡萄；若是採用 8 天發酵，則用 70℃熱風乾燥的葡萄，所釀製之波特
酒品質較佳。 經熱風乾燥的葡萄，配合適當發酵方式釀造及高溫熟陳的波
特酒，其風味品質較佳，然實驗中，並未進行橡木桶的熟陳，所以仍有進
一步探討的空間，有待未來的研究。
High acidity with harsh flavor, due to varieties and planting conditions, of the Black
Queen grape grown in Taiwan restrict its resultant products to be served as table
wine. The objective of this research aimed to improve the quality of port wine
摘
containing high-alcohol processed from dried Black Queen grapes. In this study,
要 fresh grapes were dehydrated by exposing to sun and hot-air (50℃ or 70℃) to
(英) produce partially dried grapes, and the dried products with sugar content of 22oBrix
or 28oBrix were selected for wine processing. The musts were fermented to produce
the port wines by two vinification methods, one was processed to wine in 4 days
with 8~10 oBrix unfermented sugar undergoing fortification with spirit, and the
other was fermented to dryness in 8 days and then fortified with spirit. Those wine
products were subsequently bottled and aged at 20℃ or 25℃ for 6 months, and the
effects of drying process, vinification method and aging temperature on the quality
and sensory attributes of port wines were discussed. Results revealed that the pH,
titratable acidity, phenolic compounds and anthocyanin content of grape juice
increased by various drying processes. Whereas, sunlight drying resulted in the least
increase of acidity and total phenolic compounds of juices, and showed the
significant degradation of anthocyanins. 70℃ hot-air drying caused the more
degradation of anthocyanins than by 50℃ hot-air drying at the extent of dryness of
28°Brix sugar content. Sunlight drying In the reconstituted juice from dried grapes,
resulted in decreasing 44.5% the titratable acidity of grapes, significantly by
comparing the reconstituted juice from dried grapes to original juice, mainly in the
decrease of malic acid. The rate of fermentation was faster with partially dried
grapes than fresh ones, and the pH, titratable acidity and volatile acidity were
different among drying processes during vinification. During the 6 months aging, the
titratable acidity, anthocyanin and phenolic compounds of port wines decreased as
the aging duration increased at both 20℃ and 25℃. More anthocyanin degraded and
greater tint values were observed as wine storing at the higher temperature. This
indicated aging at 25℃ caused the more effects on physiochemical properties of
port wines. From the results of sensory evaluation based on a 20-point scale, the port
wines with better appearance were founded by dried grapes, 8-day fermentation and
25℃ aging. The port wines made from sun dried grapes in 8-day fermentation and
50oC hot-air dried ones in 4-day fermentation had better aroma scores, individually.
The taste and total score of port wines were affected significantly by hot-air drying
with the analysis three-way ANOVA. Aging at 20℃, the appearance of port wine
made from sun dried grapes in 4-day fermentation was the best. The greatest aroma
showed in wines produced by sun-drying and at 70℃, and the wines made from
50℃ dried grapes in 8-day fermentation got the better taste scores. Aging at 25℃,
the wines gotten by 50℃ drying in 4-day fermentation had the best aroma.
Consequently, this indicated that higher temperature aging produced better quality of
port wines. When aging at 25℃, port wines obtained from 50℃ and 70℃ hot-air
dried grapes in 4-day and 8-day fermentation had better quality, respectively . Those
findings summarized that the sensorial quality of port wines were improved by
partially dried grapes from hot-air drying in association with vinification and aging
at higher temperature. Further study of the influence of barrel aging on the product
quality should be taken into investigation.
論
文
目
次
目錄 頁次 第一章、前
言…………………………………………………………1 第二章、文獻回
顧……………………………………………………3 一、紅葡萄酒之研
究……………………………………………………3 (一)、葡萄品種、成熟
及採收………………………………………3 (二)、紅葡萄酒的釀製技
術…………………………………………4 (三)、影響葡萄酒釀製的因
素………………………………………7 二、特殊葡萄酒-波特
酒……………………………………………13 (一)、波特酒的釀造和熟
陳………………………………………13 (二)、波特酒的分
類………………………………………………17 (三)、波特酒的相關研
究…………………………………………18 三、果實的乾
燥………………………………………………………23 (一)、乾燥的方
式…………………………………………………23 (二)、乾燥對食品成分的
影響……………………………………24 四、紅葡萄酒的熟
陳…………………………………………………30 (一)、熟陳作用及儲
存……………………………………………30 (二)、溫度的影
響…………………………………………………32 (三)、成分的改
變…………………………………………………32 第三章、材料與方
法……………………………………………….37 一、實驗材料及儀器設
備……………………………………………37 (一)、實驗材
料……………………………………………………37 (二)、儀器設
備……………………………………………………38 二、實驗架構：波特型
葡萄酒之製作流程…………………………39 三、釀製方法－波特酒之釀
製………………………………………40 四、成分分
析……………………………………………………43 (一)、測定方
法……………………………………………………43 (二)、釀酒過程中成分
測定之項目………………………………53 五、官能品評分
析……………………………………………………54 六、統計分
析…………………………………………………………54 第四章、結果與討
論…………………………………………………56 一、乾燥條件對葡萄品質
的影響……………………………………56 (一)、葡萄於乾燥過程的 pH
值、酸度和糖度變化……………56 (二)、葡萄乾燥後的果汁成
分……………………………………61 (三)、乾燥對葡萄的影
響…………………………………………65 二、波特酒的發酵過
程………………………………………………71 三、波特酒的熟
陳……………………………………………………79 (一)、乾燥、發酵條件
和熟陳溫度對波特酒熟陳的影響………79 (二)、成品物化性質的分
析………………………………………88 (三)、波特酒的官能品
評…………………………………………93 第五章、結
論…………………………………………………………102 第六章、參考文
獻……………………………………………………103 表目錄 頁次 表一、波
爾多地區 Malbec 品種葡萄酒試驗碳酸浸漬法與傳統法釀成之紅葡萄酒的
成分比較…………………………………………5 表二、強化酒的種
類…………………………………………………14 表三、葡萄酒的型式-典
型或推薦的熟陳方式………………………31 表四、波特酒二十分制品評
單………………………………………55 表五、葡萄果汁的基本性
質…………………………………………62 表六、復水乾燥葡萄果汁基本性
質…………………………………66 表七、20℃熟陳 6 個月的波特酒成品物
化性質的分析…..…………89 表八、25℃熟陳 6 個月的波特酒成品物化性
質的分析…………90 表九、波特酒定量描述分析之感官特性變方分
析…………………94 表十、4 天發酵的波特酒於 20℃熟陳 6 個月後的風味
品評分析…96 表十一、8 天發酵的波特酒於 20℃熟陳 6 個月的風味品評分
析…97 表十二、4 天發酵的波特酒於 25℃熟陳 6 個月後的風味品評分析.99
表十三、8 天發酵的波特酒於 25℃熟陳 6 個月後的風味品評分
析.. ………………………………………………………………100 圖目錄 頁
次 圖一、Saccharomyces 對碳源之主要代謝途徑………………………8 圖
二、酵母菌在發酵期間主要的風味成分的基本路徑………………9 圖三、
酵母菌發酵期間主要的有機酸生成途徑……………………10 圖四、波特酒
的釀造流程……………………………………………16 圖五、丙酮酸和花青
素(malvidin 3-glucoside)於模式系統中反應的機
制………………………………………………………………20 圖六、單一品
種(Touriga Nacional, 1981)的波特酒在不同熟陳期的吸收圖
譜.….………………………………………………………21 圖七、Amadori 產
物反應生成 HMF 之反應式…………………27 圖八、花青素於熟成期間的
反應對酒色的影響.………………33 圖九、波特酒製造流程
圖……………………………………………39 圖十、葡萄經日曬和 50℃及
70℃熱風乾燥糖度的變化……..…57 圖十一、葡萄經日曬和 50℃及 70℃熱
風乾燥可滴定酸的變化……58 圖十二、葡萄經日曬和 50℃及 70℃熱風乾
燥 pH 值的變化……59 圖十三、乾燥方式對復水葡萄果汁有機酸的影
響…………………..67 圖十四、乾燥程度對復水熱風乾燥葡萄果汁有機酸
的影響……....…68 圖十五、不同乾燥程度之葡萄果醪發酵期間比重的變化
(a) 4 天發酵、 (b) 8 天發酵…………………………………………………72
圖十六、不同乾燥處理之葡萄果醪於發酵期間酒精度的變化(a) 4 天發
酵、(b) 8 天發酵……………………………………………73 圖十七、不同
乾燥處理之葡萄果醪於發酵期間 pH 值的變化(a) 4 天發 酵 、(b) 8 天發
酵…………………………………………….75 圖十八、不同乾燥處理之葡
萄果醪於發酵期間可滴定酸度的變化(a) 4 天發酵、(b) 8 天發
酵………………………………………76 圖十九、不同乾燥處理之葡萄果醪
於發酵期間揮發性酸的變化(a) 4 天發酵、(b) 8 天全發
酵……………………………………78 圖二十、波特酒於 20℃和 25℃6 個
月熟陳期間 pH 值的變化………80 圖二十一、波特酒於 20℃和 25℃6 個月
熟陳期間可滴定酸的變
化…………………………………………………………81 圖二十二、波特酒
於 20℃和 25℃6 個月熟陳期間總酚的變
化 ……………………………………………………………82 圖二十三、波
特酒於 20℃和 25℃6 個月熟陳期間花青素的變化…84 圖二十四、波特酒
於 20℃和 25℃6 個月熟陳期間褐變值的變
化 ……………………………………………………………86 圖二十五、波
特酒於 20℃和 25℃6 個月熟陳期間揮發性酸的變
化…………………………………………………………87
參
考
文
獻
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