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The New and Old Australia: A Wine Drinker’’s Guide

為了解決酒精飲料的問題，作者Lopes, Jane,Ross, Jonathan,Faiella, Kavita 這樣論述：

Jane Lopes is a California-born sommelier and author. She has worked at New York’s Eleven Madison Park, Nashville’s The Catbird Seat, Chicago’s The Violet Hour, and most recently as the wine director at Attica, one of Australia’s most celebrated restaurants. Jane was featured on Esquire network’s 20

15 television series Uncorked, which follows six New York City sommeliers in pursuit of the prestigious Master Sommelier title. In September of 2018, Jane passed the Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world. In September of 2019, Jan

e finally put her University of Chicago literature degree to good use in publishing her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles. In 2020, Jane and her husband Jonathan Ross co-founded their own Australian wine imports company: LEG

END. Jane and Jon continue to be mentors and educators and are working toward more equitable hospitality and wine industries. Jonathan Ross is a New Jersey-born wine professional who spent most of his career working in the New York restaurant industry. Ross’s time in New York was capped off by a 5-y

ear stint as the head sommelier at Eleven Madison Park, which culminated in the restaurant’s rise to the top spot on the San Pellegrino 50 Best Restaurant List. In 2017, Ross and his now wife, Jane Lopes, moved to Melbourne, Australia where Ross joined the Rockpool Dining Group as beverage director

overseeing the premium pillar of restaurants in Victoria and WA. While living in Melbourne, Ross launched Micro Wines, a boutique wine label sold domestically, and exported to the US and Europe. In 2017, Ross passed the master sommelier exam, but has been outspoken in his disapproval with much of th

e organization’s ethos and actions. In 2020, Ross and Lopes returned to the US, and launched Legend Imports, bringing much of what they fell in love with while in Australia back to the US. Ross is a member of the Hue Society’s Council of Resources, and both are actively working with The VinGuard, an

d other groups to effect positive change in the wine and hospitality industries. Ross has written about wine for Business Insider, worked as an educator for the Guild of Sommeliers and the Court of Master Sommeliers both in Australia and in the US, and never goes anywhere without his mountain bike.

After working with a number of Australia’s most celebrated chefs, including Stefano Manfredi and Neil Perry, Kavita Faiella set her sights on Asia. Firstly, in the Maldives, as head sommelier of the luxurious Conrad property and then as the regional cellar master for Amanresorts, where she developed

the wine programs for some of the world’s most revered properties in Thailand, Indonesia, Cambodia, Laos, India and Sri Lanka. In 2010 she became the wine director of the Press Room Group, where she was responsible for twelve of Hong Kong’s most well-known restaurants. Kavita’s work saw her named a

s one of the 10 most influential wine personalities in India by CNN and 20 most influential people in the Hong Kong food and beverage scene by Time Out. After 10 years abroad, Kavita is now happy to once again call Sydney home, where she works as the sales and marketing manager for Shaw+Smith, Tolpu

ddle Vineyard and The Other Wine Co.

酒精飲料進入發燒排行的影片

年輕世代對酒精性飲料消費行為之研究

為了解決酒精飲料的問題，作者卓昱樺 這樣論述：

本研究為探討臺灣年輕世代重點的消費族群在酒精性飲料消費行為的喜好，採取相對應的產品開發方向，對酒品種類、廣告訴求與購買意願之調查進行消費者研究，透過問卷調查法統計方法分析，提供企業新產品開發的方向，為此研究目的。　　本研究回收有效問卷370份，分析結果顯示年輕世代的消費者偏好低酒精度飲料選擇以啤酒、水果酒、沙瓦（氣泡酒）為大宗；年輕世代的消費者更偏好檸檬口味，其次為葡萄；高達九成會因為「口味」為主要選擇與購買產品參考主因，其次為「包裝」、「限定款」。　　整體而言，顯示消費者對於購買產品的選擇上，以口味及稀有性、獨特性為主的商業推廣模式更勝於代言人的選擇。採取相對應的產品行銷方向與品牌形象，刺

激消費欲望，期望增加自身企業價值，為將來能提高市場上佔有率取得競爭優勢。

Bitters, Shrubs, Flames: The Advanced Elements of Cocktail Making

為了解決酒精飲料的問題，作者Cider Mill Press 這樣論述：

Matthew Teacher runs Sine Studios in Philadelphia, PA, where musicians from all over the world come to record. His first edition of the Musicians Notebook sold over 200,000 copies. He is a graduate of Berkeley School of Music.

紅藜及燕麥啤酒開發與品質指標建立之研究

為了解決酒精飲料的問題，作者何冠穎 這樣論述：

啤酒為全球消費量最大的酒精飲料，消費者以往對於啤酒存在會影響身體健康的觀念，但近年有研究指出，啤酒中富含多酚類化合物，適量飲用啤酒有助於抗氧化、抗發炎、改善心血管與癌症。本研究目的擬利用具機能穀物作為部分取代釀造之原料，評估開發機能性啤酒之可行性。啤酒釀造製程以大麥為主原料外，添加紅藜或燕麥等機能性穀物類作為釀造副原料，將紅藜或燕麥之機能性元素融入啤酒中以提升啤酒之機能性，開發出特殊風味之啤酒。於釀造過程針對啤酒主發酵完成、裝瓶發酵及儲藏階段進行品質項目分析測定，如：比重、柏拉圖度、色度、透光率、pH、苦味值、酒精度及發酵率，確認紅藜或燕麥原料使用對啤酒品質之影響，並針對啤酒抗氧化活性評估。

結果顯示，全麥、紅藜及燕麥啤酒於完成主發酵階段發酵率皆達 75~80%，而在裝瓶發酵及儲藏階段經各項品質指標評估，皆符合一般啤酒標準，如：酒精度介於 4~6%、pH 值介於 4~6；而於裝瓶發酵完成後於4℃儲藏第 0 天為多酚類及類黃酮含量最多，但隨著時間增加其含量也隨之降低，並於儲藏第 10 天可以發現其含量開始出現顯著差異( p < 0.05)。感官品評方面，以儲藏第 10 天的開發啤酒與市售啤酒相較下各方面並無顯著差異，這也表示此天數對於受試者而言較為接近市售啤酒，因此評估本實驗開發之啤酒的最佳賞味期為儲藏第 0 天至第 10 天，而紅藜啤酒有較佳之抗氧化能力，具開發成機能性啤酒之潛力。