酒與深層海水

Wine and Deep Sea Water

自古以來，還沒有任何一種飲品像酒這般歷經千百年而魅力不減，並且深受不同膚色人種、不同年紀、不同性別、不同國籍與不同風俗民情的人們普遍的喜愛。酒類製品依製造方法的不同，可概括分為釀造酒、蒸餾酒及再製酒三大類。現代人除了能夠經由機能飲料滿足生理需求外，同時也對酒類飲品的機能性開始有所訴求。機能性酒類的定義是指酒飲品內含具調節人體生理之機能性成分，而機能訴求性介於療效與食補之間。酒飲品例如紅酒、清酒與梅酒等，經科學研究發現，其機能性成分中主要由二次代謝物類（secondary metabolites）、必需氨基酸（amino acid）類與微量元素（microelement）類等三大類組成，由於這些活性成分的存在，才使得機能性酒對人體的生理產生助益。由於深層海水（deep seawater, DSW）富含多種天然礦物質與微量元素，食用深層海水製成的食物，可提供人體必需的礦物質與微量元素，是天然的礦物質補充源。DSW 裡豐富的鎂含量與微量元素，可以增加酵母菌的活性和發酵速度，加快氧合作用避免酵母菌的死亡，降低食品酸味並增添風味，這些特性使得DSW 在發酵食品應用的前途非常樂觀。不僅如此，由於DSW 礦物質豐富、微小水分子團簇，能促使穀物發酵完全、讓酒更為醇化的特性，再搭配上選用合適的酵母菌種，未來更能夠在製酒產業發光發熱。

From past to date, the wine have an irresistible charming to attach people in different colors, ages, nations, or even cultures that all deeply like it. Depends on the process of winemaking, they can be briefly divided into three types as brewing wines, distilled wines, and reprocessing wines. In present, people can satisfy the physiological requirements by drinking the beverages with biological functions and also appeal to wines for bioactivity. The functional wine means a wine drink containing ingredients with the regulation of physiological functions, such as red wines, Japanese wines (sake), and plum wines. The biological effect of wine is between that of medicine and food. From the reports of researches, three major classes of ingredients with biological functions, the secondary metabolites, required amino acids, and trace elements, are found in the wines and contribute the benefits for people health. Due to the deep sea water (DSW) with diverse minerals and trace elements, it is suitable to provide the physiological requirements for people as food as nature. Furthermore, the DSW has been applied in food and proved to increase the activity of yeast, the rate of fermentation, the flavor of food, and so on. The characters of DSW presented the good feathers and many advantages in food industry. Moreover, the DSW with the smaller water clusters and rich minerals can promote the complete fermentation of cereals for much more alcoholization. In the future, the DSW coupled with the suitable yeast strains will apply broadly in winemaking to develop various products and develop its own unique wine industry.