脂肪水解酵素對於紅葡萄酒風味影響之研究

Research on the effect of lipid hydrolytic enzyme on the flavor of red wine

曹承美(Chen-Mei Tsao)

指導教授 ： 陳齊聖

朝陽科技大學/理工學院/應用化學系/碩士(2014年)

摘要

酵素（Enzyme）具有高專一性、高反應性、高立體選擇性等優點。脂肪水解酵素（Lipase）因其能改變葡萄酒與食品風味，所以本研究目的藉由兩種不同酵素之添加，分別以四種不同濃度加入紅葡萄酒（Red wine）中，在固定溫度與不同時間的催化下，經由官能品評（Sensory evaluation），品評者對紅葡萄酒風味的改變，評比出添加酵素後，最適合飲用之紅葡萄酒風味，研究結果以期改善提升紅酒之品質。
本實驗試驗品規劃以產於智利520特選紅葡萄酒（520 SUPER RED WINE），分別添加四種不同劑量的酵母菌（Yeast）與根黴菌（Rhizopus）發酵之脂肪水解酵素（Lipase, a fat hydrolysing enzyme）於紅葡萄酒中，在恆溫控管下進行儲存。試驗品存放一週後分批取出，在室溫下放置ㄧ小時，由品評者進行官能品評。爾後每週各取出試驗品品評，連續進行二十週之實驗。實驗數據透過九分制評分表（Nine-point hedonic scale）資料統計分析。
實驗數據分析結果顯現，添加酵母菌脂肪水解酵素對紅葡萄酒風味之催化反應有顯著效益，添加量尤以0.8g對紅葡萄酒之風味改變顯著效益更佳，深受品評者之喜好認同；添加根黴菌脂肪水解酵素對紅葡萄酒風味之催化改變效果無顯著效益，且添加量越多，對紅葡萄酒風味改變影響越不佳。

關鍵字

官能品評 ； 酵素 ； 葡萄酒 ； 九分制評分表

並列摘要

ABSTRACT
Enzyme has been found highly specific, highly reactive and highly stereo-selective. Because Lipase is able to change the taste of red wine, the purpose of the study is to select the red wine which has the best taste after being added with different potency of enzyme and evaluated with sensory evaluation. It is hoped that the result of the study can be used to enhance the quality of red wine.
The experiment adopted 520 SUPER RED WINE as the sample which was added with four different potency of Yeast and Rhizopus. Being storaged with temperature control for a week, the sample wine was taken out and placed for one hour at room temperature for sensory evaluation. From then on, the sensory evaluation was carried out every week and lasted for twenty weeks. The experiment data was analyzed statistically by nine-point hedonic scale.
The result shows that the red wine added with Yeast Lipase has the most significant catalytic reaction on the taste of the red wine, especially the potency of 0.8g which is the favorite of the evaluators.
The red wine added with Rhizopus Lipase has no significant catalytic reaction on the taste of the red wine. As the potency of Rhizopus Lipase is higher, the taste of the wine is worse.

並列關鍵字

Sensory evaluation ； Enzyme ； Wine ； Nine-point hedonic scale

參考文獻

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