探討釀造水果酒中營養成分之分析

Analysis of nutrients in fermented fruit wine

黃艾君(Ai-Chun Huang)

《慈惠學報》 14期 (2018/12) Pp. 118-129

https://doi.org/10.6202/THJ.201812_(14).0007

摘要

一般釀酒區分為釀造酒與蒸餾酒及再製酒三大類。釀造酒屬發酵因此酒精度不會很高，頂多到達12%，因為沒有經過蒸餾，所以一般的酒精濃度約是3%～12%，本研究擬探討水果酒中八大營養成分含量的方法。分別以梅子酒及紅肉李酒為材料，採用不同的處理方式，利用食品檢驗方式探討水果酒中的八大營養成分含量變化之情形，結果顯示梅子酒之營養成分為熱量76kcal／100mL、蛋白質含量0.2g／100mL、脂肪0g／100mL、飽和脂肪0g／100mL、反式脂肪含量0g／100mL、碳水化合物18.7g／100mL、糖含量15.4g／100mL、鈉含量0g／100mL及酒精度8%。紅肉李酒之營養成分為熱量68kcal／100mL、蛋白質含量0.2g／100mL、脂肪0g／100mL、飽和脂肪0g／100mL、反式脂肪含量0g／100mL、碳水化合物16.8g／100mL、糖含量15.6g／100mL、鈉含量0g／100mL及酒精度7%。尤其台灣位於亞熱帶地區，一年四季都盛產水果，除了供給鮮食外，「釀酒」也是使水果之風味與色澤特色更為彰顯之加工方法，因此建議大家多多利用豐富多樣的國產水果來釀造適合自己喜好與口味的水果酒，去真正體驗及享受釀酒的樂趣與趣味。本研究針對台灣高屏地區之農特產品所釀造成的水果酒，分別應用食品檢驗方法分析八大營養成分與酒精度之變化，藉由此研究結果預期完成之工作項目。本研究擬將水果酒以優勢菌種發酵處理，期能提高水果酒之貯藏安定性並進行物理化學分析，配合主成分營養分析探討各物化特性與水果酒間之相關性。

關鍵字

水果釀造酒 ； 營養成分 ； 酒精度

並列摘要

General wine is divided into three major categories: brewing wine and distilled spirits and re-making. Brewing wine is fermented so the alcohol level is not very high, at most 12%, because there is no distillation, so the general alcohol concentration is about 3% to 12%, This study intends to explore the method of eight nutrient content in fruit wine. Using plum wine and oriental plum wine as materials, using different methods of treatment, using food inspection methods to explore the eight nutritional content changes in fruit wine, the results show that the nutritional content of plum wine is 76 kcal/100 mL heat, protein Content 0.2 g/100 mL, fat 0 g/100 mL, saturated fat 0 g/100 mL, trans fat content 0 g/100 mL, carbohydrate 18.7 g/100 mL, sugar content 15.4 g/100 mL, sodium content 0 g/100 mL and alcohol content 8%. The oriental plum wine contains 68 kcal/100 mL calories, 0.2 g protein/100 mL protein, 0 g/100 mL fat, 0 g/100 mL saturated fat, 0 g/100 mL trans fat, and 16.8 carbohydrates. g/100 mL, sugar content 15.6 g/100 mL, sodium content 0 g/100 mL and alcohol content 7%. In particular, Taiwan is located in the subtropical region and is rich in fruit throughout the year. In addition to serving fresh food, ＂brewing＂ is also a processing method that enhances the flavor and color characteristics of fruit. Therefore, it is recommended that you use a variety of domestically produced fruits to make your own. Fruit and wine with taste and taste, to truly experience and enjoy the fun and fun of winemaking. In this study, fruit and wine produced from agricultural products produced in Taiwan's Gaoping area were analyzed using food testing methods to analyze changes in eight nutrient components and alcohol content, and the results of this study are expected to be completed. In this study, fruit wines were fermented with the dominant strains, which could improve the storage stability of fruit wines and carry out physical and chemical analysis. The main component nutrient analysis was used to explore the correlation between various physical and chemical characteristics and fruit and wine.

並列關鍵字

Fruit brewing wine ； Nutrients ； Alcohol content

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