利用本土水果製造白蘭地之研究

A Study of Brandy Brewing Using Local Fruit

陳美雯(Mei-wen Chen)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2006年)

摘要

自古以來人類就常利用水果的甜份發酵製酒，如葡萄酒，葡萄酒經過蒸餾成為高酒精度的酒之後，放在像木桶內儲存熟成之後稱為白蘭地酒，其他以水果發酵再蒸餾的酒，就冠以水果名的白蘭地，如鳳梨白蘭地，水蜜桃白蘭地。台灣是水果王國，四季都有時令的水果出產，甜味香味各具特色。本研究就是利用本土特產的水果來釀造具有本土特色的水果白蘭地，所選用的水果材料是荔枝，鳳梨與龍眼。我們使用荔枝果汁，鳳梨鮮果，以及龍眼乾水煮萃取出糖份與香味來進行發酵，然後進行常壓與減壓蒸餾。這些蒸餾後的水果白蘭地使用氣相色層分析儀分析其香味成分。各白蘭地之主體香味成分有羰基化合物、酯類、高級醇類、芳香族化合物構成，而其中以高級醇類所佔香味成分的總百分比最大（68~97%）。主要高級醇類為正丙醇、異丁醇、異戊醇，其中以異戊醇含量最高。至於酯類香氣占總體香味成分的 3~32 % 不等，三種水果白蘭地都能偵測到乙酸乙酯。
蒸餾後的成品酒進行口感品評。結果發現減壓蒸餾的水果白蘭地在香氣，口感上都比常壓蒸餾的酒來得好。三種水果的比較，荔枝的香氣最好，其次是鳳梨。荔枝是產自中華華南地區的獨特水果，將來若能發展荔枝白蘭地則可能創造出具有台灣特色的水果白蘭地行銷全世界。

關鍵字

龍眼 ； 荔枝 ； 白蘭地 ； 鳳梨

並列摘要

People had used sweet fruits to ferment wine for more than thousand years, such as red wine that can be converted by the process of ferment from grapes. After distilled into high alcohol liquor and stored in wooden barrels, red wine can be changed to brandy. Other fruit fermentation liquors that had been distilled are also called fruit brandy. Such as pineapple brandy and peach brandy that were made from fruits of pineapple and peach fruit resizectively. Taiwan is a fruit kingdom. Through the whole year there are plenty kinds of fruit produce in Taiwan, each kind of fruit has its own fragrance and special characteristic. In this study we choose Taiwan local fruits, such as litchi, pineapple, and dry longan extract, as raw material to generate fruit brandy in small scale by following the method of atmospheric distillation and reduced pressure distillation. Then we analyze their fragrance by using gas chromatography, and evaluate their flavor by personal taste.
The flavor compounds of brandy from gas chromatography can be classified as carboxylic compounds, esters, higher alcohols, and aromatics. The higher alcohol brandy composed the major flavors (68 ~ 97 %). The major flavors are n-propanol, i-butanol, 2-methyl butanol, 3-methyl butanol. Among them, 3-methyl butanol is the most flavor compound. The esters are among 3~32% in concentration. Ethyl lactate cound be found in all of the brandy samples.
As comparing their fragrance and flavor, we concluded that fruit brandy that are made by reduced pressure distillation are performed better than those made at atmospheric distillation. Among of them, we found that the fragrance of litchi brandy could be the most fantastic, and the next should be pineapple brandy. Due to litchi is the fruit that only grows in the southern are of China and Taiwan, we could have the opportunity to produce famous Taiwanese characteristic fruit brandy that could be sold around the world.

並列關鍵字

pineapple ； litchi ； brandy ； longan

參考文獻

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