摘要
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。
並列摘要
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.