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1、目 次中文摘要8英文摘要9壹、前言10、研究目的10二、文獻整理11(一)米酒產業的現況11(二)米酒的製造13(三)穀類蒸餾酒中酒類香氣成分15(四)蒸餾酒中主要香氣成分16(五)酒中香氣成分之分析方法20(六)酒類熟成之原理23(七)酒類加速熟成的方式23貳、材料與方法31、實驗架構31二、材料31(一)米酒發酵31三、實驗方法38(一)生料法米酒之製備38(二) pH 值之測定38(三)總酸度之測定 (AOAC 945.08)38(四)可溶性固形物之測定（AOAC, 940.09）39(五)酒精度之測定 (AOAC, 983.13)39(六)雜醇油之測定 (AOAC 959.05)40(
2、七)甲醇之測定40(八)香氣成分之測定40(九)香氣成分之定量42(十)有機酸之測定 42(十一)品評43(十二)還原糖43(十三)Amylase43(十四)核磁共振45参、結果與討論47、生米發酵過程中酒醪之成分變化47(一)發酵過程中酒醪之pH值變化47(二)發酵期間酒醪可溶性固形物之變化50(三)發酵期間酒醪酒精度之變化50(四) 發酵期間酒醪還原糖與amylase之變化54二、靜電熟成的探討57(一)靜電熟成期間米酒pH 值、總酸度與乳酸之變化57(二)靜電熟成期間米酒酒精度之變化62(三)靜電熟成期間米酒雜醇油之變化62(四)靜電熟成期間米酒香氣之變化65(五)靜電熟成期間米酒之NM
3、R分析72(六)靜電熟成期間米酒之官能品評分析77三、超音波熟成的探討79(一)超音波熟成期間米酒pH 值、總酸度與乳酸之變化79(二)超音波熟成期間米酒酒精度之變化86(三)超音波熟成期間米酒雜醇油之變化86(四)超音波熟成期間米酒香氣成分之變化92肆、結論106伍、參考文獻1077圖表索引Fig. 1 Flow sheet for the design of this experiment.32Fig. 2 Distillatory used in this study.33Fig. 3 Electrostatic field induced device used in this stu
4、dy.34Fig. 4 Ultrasonic aging machine induced device used in this study.35Fig. 5 Ultrasonic shaking machine used in this study.36Fig. 6 SPME machine used in this study.37Fig. 7 Calibration curve for determining glucose concentration.46Fig. 8 Changes in pH value of rice-spirit mashes.49Fig. 9 Changes
5、in soluble solid content of rice-spirit mashes.52Fig. 10 Changes in ethanol concentration of rice-spirit mashes.53Fig. 11 Changes in reducing sugar of rice-spirit mashes.55Fig. 12 Changes in amylase activity of rice-spirit mashes.56Fig. 13 Changes in pH value of rice-spirit treated by electrostatic
6、field induced device.59Fig. 14 Changes in total acidity of rice-spirit treated by electrostatic field induced device.60Fig. 15 Changes in lactic acid concentration of rice-spirit treated by electrostatic field induced device.61Fig. 16 Changes in ethanol concentration of rice-spirit treated by electr
7、ostatic field induced device.63Fig. 17 Changes in fusel oil content of rice-spirit treated by electrostatic field induced device.64Fig. 18 The flavor component of rice-spirit treated by electrostatic field induced device (3rd day).66Fig. 19 The flavor component of rice-spirit treated by electrostati
8、c field induced device (6th day).67Fig. 20 The flavor component of rice-spirit treated by electrostatic field induced device (9th day).68Fig.22 The flavor component of rice-spirit treated by electrostatic field induced device (15th day).70Fig.23 The NMR spectra of rice-spirit.75Fig.24 The NMR spectr
9、a of rice-spirit treated by electrostatic field induced device.76Fig. 25 Changes in pH value of rice-spirit treated by Ultrasonic aging machine.80Fig. 26 Changes in pH value of rice-spirit treated by Ultrasonic shaking machine.81Fig. 27 Changes in total acidity of rice-spirit treated by Ultrasonic a
10、ging machine.82Fig. 28 Changes in total acidity of rice-spirit treated by Ultrasonic shaking machine.83Fig. 29 Changes in lactic aicd of rice-spirit treated by Ultrasonic aging machine.84Fig. 30 Changes in lactic aicd of rice-spirit treated by Ultrasonic shaking machine.85Fig. 31 Changes in ethanol
11、concentration of rice-spirit treated by Ultrasonic aging machine.88Fig. 32 Changes in ethanol concentration of rice-spirit treated by Ultrasonic shaking machine.89Fig. 33 Changes in fusel oil content of rice-spirit treated by Ultrasonic aging machine.90Fig. 34 Changes in fusel oil content of rice-sp
12、irit treated by Ultrasonic shaking machine.91Fig. 35 The flavor component of rice-spirit treated by Ultrasonic aging machine. (2 hours).95Fig.36 The flavor component of rice-spirit treated by Ultrasonic aging machine. (4 hours).96Fig.37 The flavor component of rice-spirit treated by Ultrasonic aging
13、 machine. (6 hours).97Fig.38 The flavor component of rice-spirit treated by Ultrasonic aging machine. (8 hours).98Fig.39 The flavor component of rice-spirit treated by Ultrasonic shaking machine. (2 hours).99Fig.40 The flavor component of rice-spirit treated by Ultrasonic shaking machine. (4 hours).
14、100Fig.41 The flavor component of rice-spirit treated by Ultrasonic shaking machine. (6 hours).101Fig.42 The flavor component of rice-spirit treated by Ultrasonic shaking machine. (8 hours).102Table 1. Sales volume of local productive and import alcoholic beverages12Table 2. Flavor characteristics o
15、f esters in wine錯誤! 尚未定義書籤。19Table 3 Changes in major flavor component of rice-spirit treated by electrostatic field induced device71Table 4 Sensory result of rice-spirit treated by electrostatic field induced device78Table 5 Changes in major flavor component of rice-spirit treated by Ultrasonic aging machine.93Table 6 Changes in major flavor component of rice-spirit treated by Ultrasonic shaking machine94Table 7 Sensory result of rice-spirit treated by Ultrasonic aging machine104
