Effects of Adding Different Yeasts or Lactics on the Quality and Flavor of Black Queen Wine

• Main Authors: Mei-Chuan Hsieh, 謝美娟
• Other Authors: Tung-Shi Yu
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/76315160930520487919

碩士 === 大葉大學 === 食品工程研究所 === 90 === ABSTRACT This study consists of three major sections. The first section studied about the addition of different yeasts and different storage period on the quality and flavors of Black Queen wines. Result shown that the microbiological reaction and flavors are time dependent. The color index also increased proportionally to time effect. The second section studied about the addition of L. oenoson the quality and flavor of Black Queen wines ,the content of lactate keep constant not matter if the L. oenos was added or not. The third section is subjected to the investigation of the composition and flavor component of several Black Queen wines produced locally in Taiwan.The best Black Queen wine wasfound to be the one which contain the sugar amount between 20.1 and 26。Brix, the alcohol amount between 12.57% and 13.14%. Also by using the method of solution extracting and GC-MS analysis, the predominant flavor ingredients found in several local Black Queen wines were isoamyl alcohol,isobutyl alcohol,ethyl acetate and ethyl lactate.