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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/31860


    標題: 溫泉酒的釀造技術之研究-以鳳梨酒為例
    Study on Brewing Technology of Hot Spring Wine: A Case ofPineapple
    作者: 張鶴齡
    貢獻者: 觀光事業管理系
    林指宏
    關鍵字: 溫泉
    ?梨酒
    酵母菌
    Hot springs
    Pineapple wine
    Yeast
    日期: 2018
    上傳時間: 2019-02-27 16:46:25 (UTC+8)
    摘要: 歐洲各國溫泉飲用已有悠久歷史,捷克更以溫泉酒而聞名全球。近年來全球更因對溫泉可溶性矽酸的研究成果,重新掀起溫泉飲用及養生的新風潮。酒為台灣坊間生活不可或缺項目,2002年臺灣加入WTO之後,政府宣告開放民間釀製及販售酒品事業,且在新農業政策的規劃下,「釀造酒品經濟」可望帶動地方產業效益,再造農業價值。本研究蒐集釀造酒品使用方法,並歸納傳統釀造酒品經常遇到的技術問題,包括:野生酵母菌培養不易;雜菌孳生導致酒品腐敗;釀造條件不佳導致品質和風味難以掌控。本研究以台灣金鑽?梨為野生酵母菌品種馴化來源,透過釀造條件之技術改良來抑制雜菌生長,包括:以25%蔗糖維持高滲透壓環境;透過塑膠袋抽真空密封瓶口方法隔?空氣流通;使用水浴的培育方法來穩定環境溫度於22-28℃;透過培育初期?晃瓶身均勻混合可有效防止殘餘氧氣;食材以250 ppm濃度漂白水消毒方式可有效去除雜菌混入;以洛神萃取液來控制釀造環境酸鹼值維持在 pH 3.5-4.0。最後,本研究再透過逐步純化育種方式,培養至第三代時可有效抑制雜菌生長及馴化?梨酵母菌品種。進一步,本研究以添加溫泉作為釀造酒品之水源,並以蒸餾水為對照組。結果顯示,溫泉作為釀造酒品之水源,雖然無法有效提高釀造之酒精濃度,但對酒的風味品評有正向結果。另外,本研究發展育種?梨野生酵母菌(WPY1)育種優勢環境,提供溫泉酒品釀造7大技術,結果可以用來提高坊間釀造酒品技術,未來可以進一步應用於酒品釀造之量化生產技術,也可以作為其他發酵食品製作之後續參考技術。
    European countries have a long history of hot spring drinking, and the Czech Republic is famous for its hot spring wine. In recent years, due to research on soluble silicate in hot springs, the world has revived a trends of mineral drinking. Wine is an indispensable item for Taiwanese life. After Taiwan’s joined to the WTO in 2002, the government announced the liberalization of private brewing and sale of alcoholic products. Under the plan of the new agricultural policy, “brewing wine” is expected to boost local industries economy.
    This study summarizes the technical problems of brewing wine, that often encountered with traditionally brewed liquors, including: (1) the cultivation of wild yeasts is not easy; (2) the breeding of miscellaneous bacteria leads to the corruption of wines; (3) poor brewing conditions lead to difficulties in controlling quality and flavor. In this study, Taiwan Golden Diamond Pineapple was the domestication source of wild yeast strains, and the growth of wild bacterial strains was inhibited through the technological improvement of brewing conditions, including: (1) maintaining high osmotic pressure environment with 25% sucrose; (2) blocking air circulation by vacuum sealing with plastic bag; (3) using a water bath cultivation method to stabilize the ambient temperature at 22-28°C; (4) through the initial incubation, the bottle can be uniformly mixed to prevent the residual oxygen; (5) using 250 ppm sodium hypochlorite to inhibit the wild mixed bacteria; (6) adding Roselle extract to control the brewing environment pH maintained at 3.5-4.0; (7) through the gradual third purification procedure methods, can effectively inhibit the growth of bacteria and domesticate the cultivar of wild pineapple yeast (WPY1).
    Further, this study added hot springs as a source of water for brewing groups, and distilled water as a control group. The results showed that hot springs brewing wine not effective to increase the alcohol concentration, but have positive results on the taste of wine. In addition, this study will develop a WPY1 breeding environment and provide seven technologies for the brewing wines. The results can be used to improve the technology of brewing wines and it can be further applied to the market technology in the future. It can also be used as a follow-up technology for the other fermented foods.
    Appears in Collections:[觀光事業管理系(含溫泉所)] 博碩士論文

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