| Summary: | 碩士 === 大葉大學 === 食品暨應用生物科技學系 === 107 === In this study, the alcoholic ripening test was carried out with ultra-fine ozone unit. Exploring the benefits of accelerated ripening and aroma enhancement during the brewing process through the circulation of the ozone microbubble machine. The prepared simulated wine (containing 3000 ppm acetic acid, 3000 ppm lactic acid, 20 ppm hexanoic acid and 50% ethanol) was subjected to microbubble treatment and ozone microbubble treatment, respectively, and compared with the control group. The results showed that the simulated alcohol produced by microbubbles had a higher yield of ethyl acetate than 2333 ppm on the 93 rd day, followed by 1778 ppm of ozone microbubbles, but the total ester content reached 9.6 g/L by ozone treatment, followed by microbubble treatment, up to 9.51 g/L. The results indicated that ozone microbubbles are beneficial for the ripening and flavoring of alcohol.
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