台灣在地穀物啤酒之官能品評

Organoleptic Properties of Local Grown Cereals Beer

陳相全(Robert H. Chen)

指導教授 ： 黃文達

共同指導教授 ： 楊棋明(Chi-Ming Young)

國立臺灣大學/生物資源暨農學院/農藝學研究所/碩士(2018年)

https://doi.org/10.6342/NTU201803056

摘要

近年來美洲精釀啤酒 (craft beer) 風行，已成為重要的經濟產業。其類型啤酒風 味特殊獨特，價格需求彈性相較於一班商業啤酒高，同時定價也較高。高單價有助 於啤酒廠商獨特及高價位的原料已達到產品的與市場競爭者的差異性。台灣近年來 飲食習慣由小麥食品取代原有的米食，雜糧卻大量仰賴進口。本地糧食作物卻依舊 以水稻為主，本土雜糧產量極低，如本土小麥產量佔內需比例不到百分之一。除了 農業政策外，在國際進口雜糧價格低於在地穀物食品加工業者缺乏經濟動機利用在 地所生產原物料。加強台灣現有雜糧之試釀品質再藉由國際比賽規格的官能品評模 式評比利用台灣在地穀物啤酒了解其啤酒與一班商業啤酒之差異性。藉此增加在地 雜糧之商業用途。

關鍵字

精釀啤酒 ； 在地雜糧 ； 玉米 ； 小麥 ； 啤酒官能品評

並列摘要

The diet of Taiwan general population has change since the economic bloom in the 1970s. The once rice centered diet has subtly shift towards to wheat-based ration. Meanwhile, petty rice farm has not transformed from wet field to the dry farmland that is suitable for coarse grains production. Local cereal production has not kept up with the increasing demand of non-rice cereals due to addiction of cheap foreign imports of local business. Local food processors lacks of the adequate financial incentive to integrate local cereals due to pricing. Last two-decade craft beer has created a new sub- category in the alcoholic beverage market. The focus on the sensory experience that conventional commercial beers cannot compare to. Pricing of this new sub category are more elastic and commonly are charged with higher market price. Indirectly that enable breweries with the cushions to utilize more premium local ingredients. Furthermore, the exploring organoleptic qualities of the beers brewed with local ingredients encourages breweries to brew with local cereals that provides additional demand to produce coarse grains in Taiwan.

並列關鍵字

adjunct ； maize ； wheat ； Taiwan coarse grains ； organoleptic quality ； craft beer

參考文獻

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