Studies on Quality, Flavor and Antioxidative Properties of White Wines Made from Different Grape Varities

• Main Authors: Tan Yu Han, 譚猷翰
• Other Authors: 李世傑
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/64464846801712235146

碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 99 === Grapes ( Vitis vinifera L.), origin in western Asia, is the purpose of economic trees, fruit of the world a quarter of total production, about eighty-five% of the amount of wine used for the other for fresh and for juice processing purposes. Good quality wine grapes should have the following conditions: small fruit, seeds small, thin, juicy, flavor, taste and other strong elements of fresh and mature; grape fruit seeds small, the grape flavor and was high content of color materials; sugar high acidity is low, the quality of the wine is more beneficial. In this study, five different varieties of grapes, number each for 1312,2311,518, K829, 1512, adopted the same fermentation conditions and the determination of soluble solids, alcohol content, total acid, volatile acids, pH, color density and the aroma of the antioxidant capacity changes in the test there, and brewed a good sensory evaluation of wines. The results showed that the five varieties in the number of total soluble solids and pH value of the difference is not straight, fell 7 ~ 7.2 ° Brix and between pH3.6 ~ 3.9. Alcohol is, more than 13 ° or more, to No. 518 wine made the highest total acid has shown the 1512 minimum, or color, to 518, the highest value of L visually lighter. Sensory evaluation method with nine points, the first ratings results from the election 518, K829, and 1512 three of the flavor; again for the second mixed with different numbers of white wine after a second of the sensory evaluation, it brewed the flavor of the mixed number (518+1512) are more vulnerable to the general public to accept, love, but the results also show that not all the individual numbers to the best wines, the best flavor mix again.