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| 研究生： |
李彥廷 Li, Yen-Ting |
|---|---|
| 論文名稱： |
發酵前熱處理對黑后紅葡萄酒抗氧化性、色澤及香氣成分之影響 Effect of pre-fermentation heat treatment on anti-oxidation, color and aroma of Black Queen red wine |
| 指導教授： |
吳明昌
Wu, Ming-Chang 吳美莉 Wu, Mei-Li 陳千浩 Chen, Chien-hao |
| 學位類別： |
碩士 Master |
| 系所名稱： |
國際學院 - 食品科學國際碩士學位學程 International Master's Degree Program in Food Science |
| 畢業學年度： | 108 |
| 語文別： | 英文 |
| 論文頁數： | 99 |
| 中文關鍵詞： | 黑后 、發酵前熱處理 、抗氧化實驗 、固相微萃取 、感官品評 |
| 外文關鍵詞： | pre-fermentation heat treatment, antioxidant experiment, solid phase microextraction, check-all-that-apply |
| DOI URL： | http://doi.org/10.6346/NPUST202000106 |
| 相關次數： | 點閱：45 下載：0 |
| 分享至: |
| 查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 |
中文摘要 I
ABSTRACT III
ACKNOWLEDGEMENTS VI
CONTENTS VII
LIST OF FIGURES XI
LIST OF TABLES XIV
Chapter 1 Introduction 1
Chapter 2 Literature review 3
2.1 Grape 3
2.1.1 World wine grape varieties 3
2.1.2 Taiwan wine grape varieties 4
2.1.3 Black Queen 4
2.1.4 Wine grape quality characteristics 5
2.2 Red wine 7
2.3 The main ingredient in wine 8
2.4 Phenolic compounds in wine 9
2.4.1 Total Phenolics 10
2.4.2 Total flavonoids 10
2.4.3 Total Anthocyanins 11
2.4.4 Total Tannin 11
2.5 Volatile compounds in wine 12
2.5.1 Alcohols 13
2.5.2 Carbonyl compounds 13
2.5.3 Acid compounds 14
2.5.4 Ester compounds 14
2.5.5 Sulfur compounds 15
2.5.6 Terpenes 15
2.5.7 Phenolic compounds 16
2.5.8 Nitrogen heterocyclic compounds 16
2.6 Analysis of aroma components in wine 16
2.6.1 SPME 16
2.6.2 SPME’s principle 17
2.6.3 SPME’s method of operation 19
2.7 Pre-fermentation heat treatment 21
2.7.1 History 21
2.7.2 Effect of antioxidational capacity: 21
2.7.3 Effect of color 22
2.7.4 Effect of aroma 23
Chapter 3 Material and Methods 25
3.1 Experiment material 25
3.1.1 Grape 25
3.1.2 Yeast 25
3.1.3 Potassium sulfite 25
3.1.4 Sugar 25
3.2 Chemical agent 25
3.3 Equipment 26
3.4 Experiment design 27
3.5 General analysis 28
3.5.1 TSS (Total soluble solid) 28
3.5.2 pH value 28
3.5.3 Total titratable acidity 28
3.5.4 Total sugar 28
3.5.5 Alcohol %: 29
3.5.6 Methanol ppm: 29
3.6 Color 31
3.6.1 L.a.b 31
3.6.2 Color Intensity 31
3.7 Antioxidant compounds 32
3.7.1 Total Phenolics 32
3.7.2 Total flavonoids 32
3.7.3 Total Anthocyanins 33
3.7.4 Total Tannin 33
3.8 Antioxidant capacity analysis 34
3.8.1 DPPH free radical scavenging activity assay 34
3.8.2 Ferrous iron chelating capacity 34
3.8.3 TEAC trolox equivalent antioxidant capacity 35
3.9 Aroma analysis 36
3.10 Sensory evaluation 37
3.10.1 Hedonic testing 37
3.10.2 CATA (check-all-that-apply) 37
3.11 Statistical analysis 38
Chapter 4 Discussions and Results 39
4.1 Grape component analysis 39
4.2 General analysis 40
4.2.1 Total soluble solid (TSS) 40
4.2.2 Total sugar (TS) 40
4.2.3 pH value 41
4.2.4 Total titratable acidity 41
4.2.5 Alcohol % 42
4.2.6 Menthol ppm 42
4.2.7 Discussion of general analysis under four conditions 43
4.3 Color 52
4.3.1 L.a.b 52
4.3.2 Color Chroma 52
4.3.3 Color Hue 53
4.3.4 Color intensity 53
4.3.5 Discussion of color analysis under four conditions 53
4.4 Antioxidant compounds and antioxidant capacity 62
4.4.1 Total phenolics 62
4.4.2 Total flavonoids 62
4.4.3 Tannin acid 63
4.4.4 Total anthocysanins 63
4.4.5 Antioxidant capacity 63
4.4.6 Discussion of antioxidant compounds and antioxidant capacity under four conditions 64
4.4.7 Principle component analysis of antioxidant compounds and antioxidant capacity with color analysis under four conditions 65
4.5 Aroma analysis 74
4.5.1 GC-MS 74
4.5.2 Sensory evaluation 75
Chapter 5 Conclusion 82
Chapter 6 References 84
Chapter 7 Appendix 90
7.1 Appendix I. English version of the product review 90
7.2 Appendix II Chinese version of the product review 91
Chapter 8 About the Author 92
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