臺灣博碩士論文加值系統

葡萄酒的釀製過程中需使用二氧化硫達到抑制雜菌以及抗氧化等目的，使發酵過程更為順利，但添加二氧化硫會使葡萄酒味道不佳、澀味感強烈且使消費者接受度降低，此外過量的二氧化硫還會造成過敏、頭痛、胃痛等對人體不良之影響，因此釀造過程中找到可以取代二氧化硫相對來說非常重要，由於α-pinene為天然香味單體具有抗菌、抗氧化的生理活性且廣泛存在葡萄中，本研究探討α-pinene對食源性病原菌的抗菌活性，並應用於釀造葡萄酒中取代二氧化硫探討製備無二氧化硫葡萄酒之可行性，使用台中松鶴酒莊提供黑后葡萄(Black Queen grape)作為主要原料進行釀製葡萄酒。使用α-pinene濃度為0.2%、0.4%、0.6%、0.8%、1.0%對於三種食源性病原菌(Escherichia coil, Salmonella enterica, Staphylococcus aureus )進行抗菌試驗，結果顯示MIC為0.686 mg/mL和MBC為3.432 mg/mL能夠抑制三種食源性病原菌之生長活性，並將α-pinene(0.125%、0.25%、0.5%)應用於釀造葡萄酒與添加二氧化硫及控制組(不添加二氧化硫組)進行比較，發現添加α-pinene組別，能有效抑制總生菌數生長，添加α-pinene(0.125%、0.25%)的組別透光率與a值表現均優於控制組與二氧化硫組別，對於酒色的呈現有較佳的結果，其發現α-pinene本身屬抗氧化物質，添加於葡萄酒中具有提升抗氧化能力之效果，在葡萄酒中主要酚酸類之一綠原酸，添加α-pinene組別其含量增加，可增加其葡萄酒功能性之一，其他分析指標(包含pH值、可滴定酸、比重、色差值等)控制組與二氧化硫組之間無顯著差異(n=9, p<0.05)，綜合上述結果顯示α-pinene在製備無二氧化硫葡萄酒上有其應用潛力。

The use of sulfur dioxide as a preservative in the wine industry directly affects the quality of the wine. However, sulfites are prone to cause various risks or allergies in the human body, dermatitis, urticaria, angioedema, diarrhea, abdominal pain and bronchoconstriction, which are related to their presence in wine. Therefore, it is very important to find alternatives to sulfur dioxide during the brewing process. In this study, the antibacterial activity of α-pinene on foodborne pathogens was applied and used to replace sulfur dioxide in red wine fermentation, and the parameters of red wine were analyzed. α-pinene is a perfume monomer compound derived from fruit aroma substances including grapes, and is one of the terpene families, and has physiological activities such as antibacterial and antioxidation. The antibacterial activity tests were carried out on three pathogenic bacteria (Escherichia coil, Salmonella enterica, Staphylococcus aureus) using α-pinene concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%. The results showed that 0.686 mg/mL reached the MIC to effectively inhibit the growth of pathogenic bacteria, while 3.432 mg/mL reached the result that MBC completely inhibited the growth of pathogenic bacteria. For its brewing applications, wines treated with α-pinene (0.125%, 0.25%, 0.5%) were compared to wines treated with sulfur dioxide. The parameters between the sulfur dioxide group and the sulfur dioxide-free red wine (α-pinene treatment group) were studied. The results showed no significant difference in soluble solids, pH, titratable acidity and ethanol content (n = 9, p <0.05). However, after adding α-pinene, the growth of total bacteria was effectively inhibited, and the light transmittance (%T) and the redness (a value) α-pinene group (0.125%, 0.25%) were superior to the control group, which could be increased to the appearance of the wine. It found that α-pinene itself is an antioxidant substance, and its antioxidant capacity in wine is better than that of the control group and the sulfur dioxide group. Among the main phenolic acids in wine, Chlorogenic acid, the α-pinene group is better than the control group and sulfur dioxide group, which can increase one of its wine functionalities. The above results show that α-pinene has excellent antibacterial and antioxidative ability, and is added as a good substitute for replacing sulfur dioxide in wine.

中文摘要 Ⅰ
英文摘要 Ⅲ
誌謝 Ⅴ
目錄 Ⅶ
表目錄 Ⅸ
圖目錄 XI
壹、文獻回顧 1
1.1葡萄酒簡介 1
1.1.2食品添加物-二氧化硫(SO2) 6
1.1.3葡萄酒生產發展趨勢 8
1.1.4葡萄中的萜烯類化合物 13
1.1.5萜烯類化合物 16
1.1.6萜烯類化合物抗菌與抗氧化能力 18
1.1.7 α-pinene 化合物 18
1.1.8 α-pinene之安全性試驗 23
貳、實驗架構 24
一、研究目的 25
二、材料與方法 27
三、結果與討論 43
四、結論 89
參、參考文獻 90
作者簡介 97

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