Characterization and Optimization of Making Red Wine by Taguchi Method

• Main Authors: LIN, YUN-CHU, 林芸竹
• Other Authors: LIU, FENG-JIIN
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/h9d5hv

碩士 === 國立聯合大學 === 化學工程學系碩士班 === 105 === Red wine is very popular and it has many nutritious and healthy functions. Brewing of red wine is one of the popular research topics in recent years. In this work, we used Taguchi design experiment to study the effects of brewing temperature, sugar content, yeast content, and brewing duration on the alcohol concentration, alcohol yield rate, total phenol content, and antioxidant capacity. Data were analyzed with Minitab software. From four sets of experimental result, according to the degree of influence, condition that produced the highest averaged alcohol concentration is in the order of sugar content 14 wt.% > brewing duration 13 days > temperature 25 oC > yeast content 0.029 wt.%. According to the degree of influence, condition that produced the highest averaged alcohol yield rate is in the order of sugar content 14 wt.% > brewing duration 13 days > temperature 30 oC > yeast content 0.029 wt.%. Condition that produced the highest average total phenol content is in the order of temperature 30 oC > yeast content 0.021 wt.% > brewing duration 7 days > sugar content 29 wt.%. Condition that produced the highest average antioxidant capacity is in the order of temperature 30 oC > yeast content 0.021 wt.% > sugar content 14 wt.% > brewing duration 10 days. We found that Taguchi design experiment has good credibility and feasibility. The number of experiment and cost are significantly reduced by using this method. The antioxidant capacity is increased with increase of the anthocyanin in total phenol content. The antioxidant capacity of the grape obtained in winter is better than grape obtained in others seasons.