| Summary: | 碩士 === 國立臺灣大學 === 微生物與生化學研究所 === 93 === Abstract：
Three cultivars of star fruit ( Averrhoa carambola L.) Tsen Tsway, Ching Chen [in season], Ching Chen [end of season], and Tyan Wey) were separately sliced, mashed, and pressed. The obtained materials were subjected to small scale wine fermentation. After ten-day or thirty-day fermentation, the wine was filtrated and served to consumer’s sensory evaluation to find out the preferred fermentation process. Afterwards, large scale fermentation was carried out with the preferred process, and the obtained wine was then stored in various conditions to investigate the effects of temperature, filling gas, containers, clarifying agents and light. The consumer’s sensory evaluation results indicated the sliced Tsen Tsway–made wine was the best. The Tsen Tsway wine had best taste. The Ching Chen (in season), Ching Chen (end of season), and Tyan Wey wine were rather sour and astringent. The star fruit wine made from sliced samples was the best with its smooth taste. The star fruit wine made from mashed sample was rather sour, bitter but with stronger aroma. The juice-made wine was lack of aroma and needed longer fermentation. The sensory evaluation showed no significance different between the ten-day-fermented wine and the thirty-day-fermented wine. The flavor of the thirty-day-fermented wine was more intensive but much bitter than the ten-day-fermented one. The flavor and taste were milder for the ten-day- fermented wine. The best storage condition was at 25℃, filled with CO2, aging in glass container, without adding clarifying agents and exposed to light.
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