Substitution of Sulfur Dioxide by Limonene in Grape Wine: Influence on Quality and Sensory Parameters

檸檬烯在葡萄酒中替代二氧化硫：對品質與感官參數的影響

10.6578/TJACFS.202112_59(4).0003

陳宥葳(Yu-Wei Chen)；石名貴(Ming-Kuei Shih)；蔡永祥(Yung-Hsiang Tsai)；江啟銘(Chii-Ming Jiang)；侯智耀(Chih-Yao Hou)；黃評脩(Ping-Hsiu Huang)

Citrus fruits essential oil ； Limonene ； Antibacterial agents ； Sulfur dioxide (SO_2)-free wines ； Winemaking ； 柑桔類香精油 ； 檸檬烯 ； 抗菌劑 ； 無二氧化硫葡萄酒 ； 釀酒

臺灣農業化學與食品科學

59卷4期（2021 / 12 / 01）

130 - 138

英文

One of the world's major economic crops, citrus fruits produce a tremendous mass of waste byproducts, including the peelings. However, it is well known that the peelings of citrus fruits are rich in antioxidants and antibacterial agents. This study evaluated the feasibility of using citrus fruits' essential oil, limonene, as a substitute for sulfur dioxide in winemaking. We obtained similar results in ethanol content and pH value in grape must treated with limonene and sulfur dioxide, indicating that limonene is a potentially feasible substitute that allows the production of sulfur dioxide-free wines. Furthermore, the total bacteria count in the musts containing limonene was lower than the musts treated with sulfur dioxide. This study aimed to develop a model showing how the citrus fruit essential oil limonene could be used to produce sulfur dioxide-free wines.

柑橘類水果是世界上主要的經濟作物之一，會產生大量的副產物，其中包含果皮。然而柑橘類水果的果皮富含抗氧化劑和抗菌劑。本研究目的是探討釀酒過程中使用柑橘類水果的精油檸檬烯代替二氧化硫的可行性。 結果顯示使用檸檬烯處理後的葡萄酒產品其乙醇含量和pH值與使用二氧化硫的結果相似，因此在生產不含二氧化硫的葡萄酒技術上，檸檬烯是一種潛在可行的替代品。此外，含檸檬烯的葡萄酒漿汁中的細菌總數低於使用二氧化硫處理的樣品。本研究建立以柑橘類水果精油－檸檬烯用以生產無二氧化硫葡萄酒的釀造模式。

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