| Summary: | 碩士 === 國立臺東大學 === 生命科學系碩士班 === 104 === Sugar apple (Annona squamosa L.) is of economic importance in Taitung. There is a strong consumer demand for ripe fruits due to its special aroma and sweetness. Sugar apple is belong to climacteric fruit, preservation and process are not easy, and fairly sensitive to temperature. It well growers economic losses. Beverage fermented and therefore develop high economic value processing methods its necessity. Yeast plays an important role in brewing, for flavor, aroma and quality of the whole wine have a decisive impact. The study screened wine yeast and explore sugar apple wine optimum fermentation conditions for the use of response surface methodology (RSM). Consists of spontaneous fermentation musts yeast screened was 91, of which 22 have a higher gas production rate (> 7 mL / h) and high alcohol tolerance (> 11%). After strain identification, we obtained five of Saccharomyces cerevisiae, contain Y006, Y057, Y065, Y071 and Y091. Especially, S. cerevisiae Y006 has fastest rate of fermentation and alcohol production, so this study S. cerevisiae Y006 as sugar apple wine fermentation strain. RSM based on a Box-Behnken design was employed to optimize the conditions for sugar apple wine and study the interaction on substrate concentration, initial brix, and fermentation temperature on sugar apple wine alcohol, fermentation cost and methanol. The results of the quadratic model equation showed that the substrate concentration, initial brix, and fermentation temperature have highly significant (p < 0.05) interaction on sugar apple wine alcohol yield, fermentation cost, methanol. It had maximum alcohol yield and minmum fermentation cost and methanol during the initial brix 24 oBrix. The results showed that the optimum conditions of sugar apple wine were found in initial brix 24 oBrix and 27.5% substrate concentration at 27.5℃ fermentation temperature. Fresh sugar apple wine soluble solid 10 oBrix, pH 3.72, 12.7% (v/v) alcohol, 0.34% titratable acidity (as malic acid), 82.6 mg/L methanol, 344 mg/L total phenol, 0.1 browning and 1.14 A420/A520. The appearance is golden brown and with special fruit. It is similar to fermentation cost of sugar apple wine of the small scale fermentation and large scale fermentation. Per liter cost of 91 NTD. In this study, fermentation conditions has the potential to enlarge and have considerable potential for profits and sales and results will be available sugar apple wine industry a new processing options, to reduce production risks. The sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. The overall aspects attribute, which has 64% tasters ‘ liked ’ the beverage.
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