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Office phone number分機5345,2204
E-mail
CategoryPart-Time
Job titleAssistant Professor
Journal paper summary
YearPublicationAuthor
1022013,Le vin rosé en Asie,Revue Française d'Oenologie (mars/avril 2013), (Other)
1022011,Behavior of “Foxy” Methyl Anthranilate in Interspecific Variety Muscat Bailey A (Muscat de Hamburg × Bailey) Fortified Wine during Thermal Maturation.,AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE -62nd ASEV National Conference, (Other)
1022011,Magnetic Particles Applied on Human Chorionic Gonadotropin of Separation and Recovery,Magnetic Particles Applied on Human Chorionic Gonadotropin of Separation and Recovery, (Other)
1022010,Using Solar Thermal Energy to Produce Golden Muscat (Vitis vinifera × Vitis labrusca) Fortified Wine made in Taiwan,AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE -61st ASEV National Conference, (Other)
1022009,Effect of thermal treatment on interspecific variety Vitis vinifera × Vitis labrusca cv. golden muscat fortified wine made in Taiwan,11th ASEAN FOOD CONFERENCE 2009, (Other)
1022009,Effects of phenolic acids on antioxidant activity of methanol reducing wine and pectin methyl esterase inhibition,11th ASEAN FOOD CONFERENCE 2009, (Other)
1022008,Using thermal treatment to produce interspecific cultivar Golden Muscat (Vitis vinifera × Vitis labruscana) fortified wine in Taiwan,Institute of Food Technologists, (Other)
1022007,Using the prefermentative cold maceration technique in interspecific variety Black Queen winemaking in Taiwan,Institute of Food Technologists, (Other)
1022006,The comparisons of functional components and its biological activity in selected grade of red wine from Taiwan with from foreign area.,The comparisons of functional components and its biological activity in selected grade of red wine from Taiwan with from foreign area., (Other)
1022004,歐洲特選優質紅葡萄酒與台灣紅葡萄酒之感官品評分析,台灣食品科學技術學會, (Other)
1022003,美酒與美食的配合品味,台灣食品科學技術學會, (Other)
1022003,葡萄酒,台灣食品科學技術學會, (Other)
1022002,Sensory evaluation of taste components of wine made in Burgundy,Institute of Food Technologists, (Other)
1002010,Study the mumefural change and antioxidant properties during lemon essence making. International Research Journal of Biochemistry and Bioinformatics.,Study the mumefural change and antioxidant properties during lemon essence making. International Research Journal of Biochemistry and Bioinformatics,14, (Other)
982009,Effect of Thermal Treatment on Physicochemical Composition and Sensory Qualities, including ‘foxy’ Methyl Anthranilate of Interspecific Variety Golden Muscat (Vitis vinifera × Vitis labruscana) Fortified Wine Made in Taiwan.,Journal of the Science of Food and Agriculture.,89, (SCI)
982009,Effect of Phenolic Acid on AntioxidantActivity of Wine and Inhibition of Pectin Methyl Esterase.,Journal of the Institute of Brewing,115,4, (SCI)
962005,Develop an Appropriate Mandarin Sensorial Profile of Wines Made in Burgundy,Journal of Food Technology,3,3, (Other)
Seminar paper summary
YearConference periodPublicationAuthor
1002011/06/20
2011/06/24
2011,2011. Behavior of “Foxy” Methyl Anthranilate in Interspecific Variety Muscat Bailey A (Muscat de Hamburg × Bailey) Fortified Wine during Thermal Maturation.,NATUSA,2011/06/20-2011/06/24
1002011/06/16
2011/06/18
2011,Magnetic Particles Applied on Human Chorionic Gonadotropin of Separation and Recovery.,NATTHA,2011/06/16-2011/06/18
992010/07/01
2010/07/01
2010,Using Solar Thermal Energy to Produce Golden Muscat (Vitis vinifera × Vitis labrusca) Fortified Wine made in Taiwan.,NATUSA,2010/07/01
992010/07/01
2010/07/01
2010,Behavior of “Foxy” Methyl Anthranilate in Interspecific Variety Muscat Bailey A (Muscat de Hamburg × Bailey) Fortified Wine during Thermal Maturation.,NATUSA,2010/07/01
992010/07/01
2010/07/01
2010,熱熟成和儲存容器對葡萄酒Methyl anthranilate之影響。,NATTWN,2010/07/01
992010/07/01
2010/07/01
2010,二氧化碳浸泡法降低黑后葡萄Methyl Anthranilate (Foxy) 含量之探討,NATTWN,2010/07/01
982009/11/15
2009/11/15
2009,以麥桿甜酒釀造法生產台灣金香與黑后葡萄甜酒之研究,NATTWN,2009/11/15
982009/08/01
2009/08/15
2009,Effect of thermal treatment on interspecific variety (Vitis vinifera × Vitis labrusca) cv. golden muscat fortified wine made in Taiwan.,NATBRN,2009/08/01-2009/08/15
982009/08/01
2009/08/15
2009, Effects of phenolic acids on antioxidant activity of methanol reducing wine and pectin methyl esterase inhibition.,NATBRN,2009/08/01-2009/08/15
982009/01/01
2009/12/11
2009,運用熱熟成釀造台灣本土加工葡萄強化酒,NATTWN,2009/01/01-2009/12/11
972008/07/01
2008/07/01
2008,多酚酸類添加對於降低酒中甲醇及感官特性之影響,NATTWN,2008/07/01
972008/01/21
2008/01/21
2008,A Novel Approach of Phenolic Acids on Wine Methanol Reduction, eeting,NATUSA,2008/01/21
972008/01/21
2008/01/21
2008,Effect of Commercial Pectolytic Enzyme and Pectinesterase Inhibitor Extracted from Jelly-Fig(Ficus awkeotsang M) on sweet Orang Fruit Wine,NATUSA,2008/01/21
972008/01/21
2008/01/21
2008,Using thermal treatment to product interspecific cultivar Goldent Muscat (Vitis vinifera*Vitis labruscana)fortified wine in Taiwan,NATUSA,2008/01/21
970000/00/00
0000/00/00
2008,Effect of Commercial Pectolytic Enzyme and Pectinesterase Inhibitor Extracted from Jelly-Fig (Ficus awkeotsang M) on Sweet Orange Fruit Wine,
970000/00/00
0000/00/00
2008,Using thermal treatment to produce interspecific cultivar Golden Muscat (Vitis vinifera × Vitis labruscana) fortified wine in Taiwan.,USA,
960000/00/00
0000/00/00
2007,Using the prefermentative cold maceration technique in interspecific variety Black Queen winemaking in Taiwan.,USA,
960000/00/00
0000/00/00
2007,發酵後熱處理改善葡萄酒品質之研究,台灣,
960000/00/00
0000/00/00
2007,Using the prefermentative cold maceration technique in interspecific variety Black Queen winemaking in Taiwan.,USA,
960000/00/00
0000/00/00
2007,發酵後熱處理改善葡萄酒品質之研究,台灣,
952006/01/01
2006/01/01
2006,以葡萄牙馬德拉甜酒釀造法開發金香葡萄酒,台灣,中華民國,2006/01/01
952006/01/01
2006/01/01
2006,以新酒釀造法開發台灣黑后紅酒技術,台灣,中華民國,2006/01/01
952006/01/01
2006/01/01
2006,運用法國傳統天然甜酒、釀造法開發金香葡萄酒,台灣,中華民國,2006/01/01
952006/01/01
2006/01/01
2006,利用發酵前低溫浸泡改善葡萄酒品質之研究,台灣,中華民國,2006/01/01
952006/01/01
2006/01/01
2006,金香葡萄酒釀造技術,台灣,中華民國,2006/01/01
952006/01/01
2006/01/01
2006,The comparisons of functional components and its biological activity in selected grade of red wine from Taiwan with from foreign area.,瑞典,2006/01/01
950000/00/00
0000/00/00
2006,以新酒釀造法開發台灣黑后紅酒技術,台灣,
950000/00/00
0000/00/00
2006,運用法國傳統天然甜酒釀造法開發金香葡萄酒,台灣,
950000/00/00
0000/00/00
2006,以葡萄牙馬德拉甜酒釀造法開發金香葡萄酒,台灣,
950000/00/00
0000/00/00
2006,The comparisons of functional components and its biological activity in selected grade of red wine from Taiwan with from foreign area.,Sweden,
950000/00/00
0000/00/00
2006,金香葡萄酒釀造技術,台灣,
950000/00/00
0000/00/00
2006,利用發酵前低溫浸泡改善葡萄酒品質之研究,台灣,
950000/00/00
0000/00/00
2006,以新酒釀造法開發台灣黑后紅酒技術,台灣,
950000/00/00
0000/00/00
2006,運用法國傳統天然甜酒釀造法開發金香葡萄酒,台灣,
950000/00/00
0000/00/00
2006,以葡萄牙馬德拉甜酒釀造法開發金香葡萄酒,台灣,
950000/00/00
0000/00/00
2006,The comparisons of functional components and its biological activity in selected grade of red wine from Taiwan with from foreign area.,Sweden,
950000/00/00
0000/00/00
2006,金香葡萄酒釀造技術,台灣,
950000/00/00
0000/00/00
2006,利用發酵前低溫浸泡改善葡萄酒品質之研究,台灣,
942004/12/01
2004/12/01
2005,利用成分分析探討台灣及歐洲特選優質紅葡萄酒之品質差異性。,台灣,2004/12/01
942004/12/01
2004/12/01
2005,利用成分分析探討台灣及歐洲特選優質紅葡萄酒之品質差異性。,台灣,2004/12/01
940000/00/00
0000/00/00
2005,果膠分解酵素對於金香葡萄酒釀造過程中甲醇生成之研究,台灣,
940000/00/00
0000/00/00
2005,果膠分解酵素對於金香葡萄酒釀造過程中甲醇生成之研究,台灣,
932004/12/01
2004/12/01
2004,歐洲特選優質紅葡萄酒與台灣紅葡萄酒之感官品評分析,台灣,2004/12/01
932004/12/01
2004/12/01
2004,利用成分分析探討台灣及歐洲特選優質紅葡萄酒之品質差異性,台灣,2004/12/01
932004/12/01
2004/12/01
2004,歐洲特選優質紅葡萄酒與台灣紅葡萄酒之感官品評分析,台灣,2004/12/01
932004/12/01
2004/12/01
2004,利用成分分析探討台灣及歐洲特選優質紅葡萄酒之品質差異性,台灣,2004/12/01
930000/00/00
0000/00/00
2004,利用法國傳統葡萄酒釀造法開發優質有機梅酒,台灣,
930000/00/00
0000/00/00
2004,利用法國傳統葡萄酒釀造法開發優質有機梅酒,台灣,
920000/00/00
0000/00/00
2003,美酒與美食的配合品味,台灣,
920000/00/00
0000/00/00
2003,美酒與美食的配合品味,台灣,
910000/00/00
0000/00/00
2002,Sensory Evaluation of Taste Components of Wine made in Burgundy.,USA,
910000/00/00
0000/00/00
2002,Sensory Evaluation of Taste Components of Wine made in Burgundy.,USA,
Patent overview
YearPatent categoryNew SpeciesApply DateApplicant
99Invention Patent葡萄強化酒之釀造方法2010-07-01 / 吳明昌
ProjectAOverview/Summary
YearProject nameParticipantAssignmentProject period
104產學-農委會-農村酒莊輔導 主持人2015-01 ~
2015-12
103農委會-台灣香蕉酒之研發 主持人2014-01 ~
2014-12
103農委會-農村酒莊輔導計畫 主持人2014-01 ~
2014-12
9898年農村酒莊輔導計畫 主持人2009-01 ~
2009-12
ProjectBOverview/Summary
YearProject nameParticipantAssignmentProject period
2005利用發酵前低溫浸泡改善台灣葡萄酒品質之研究 主持人 ~
2005農村酒莊輔導計畫 主持人 ~
2004特選優質紅葡萄酒之主要成分分析與其生物活性之探討 主持人 ~
105農村酒莊葡萄酒釀造設備改善 共同(協同)主持人2016-06 ~
2016-11
105運用發酵前低溫浸泡開發台灣紅葡萄強化酒之研究 主持人2016-01 ~
2016-12
98以麥桿甜酒釀造法生產台灣金香與黑后葡萄甜酒之研究 主持人2009-01 ~
2009-12
ProjectCOverview/Summary
YearProject nameParticipantAssignmentProject period
2004運用歐洲傳統特殊釀造法開發台灣歐美種葡萄酒 主持人 ~
97發酵後熱熟成對台灣葡萄強化酒風味影響之研究 主持人2007-08 ~
2008-07
97農委會農糧署-農村酒莊輔導計畫 主持人2008-01 ~
2008-12
ProjectD2Overview/Summary
YearProject nameParticipantAssignmentProject period
108農糧署-農村酒莊輔導計畫 主持人2019-01 ~
2019-12
107農糧署-不同品種台灣甘藷燒酎香氣及感官品評之研究 主持人2018-01 ~
2018-12
100農村酒莊輔導計畫 主持人2011-01 ~
2011-12
100臺灣蜂蜜水果酒之研發 主持人2011-01 ~
2011-12
99以法國香檳釀造法開發本土葡萄氣泡酒之研究 主持人2010-01 ~
2010-12
99農村酒莊輔導計畫 主持人2010-01 ~
2010-12
992010各國酒精管理制度之研究案 – 財政部國庫署 主持人2010-01 ~
2010-12
97不同溫度蒸餾後之基酒萃取對龍眼蒸餾酒之感官風味與成分之影響計畫 主持人2008-01 ~
2008-12
97發酵後熱熟成對台灣葡萄強化酒風味影響之研究 共同(協同)主持人2008-01 ~
2008-12
96發酵後熱熟成對台灣葡萄強化酒風味影響之研究 主持人2007-01 ~
2007-12
ProjectEOverview/Summary
YearProject nameParticipantAssignmentProject period
107農村酒莊輔導計畫 主持人2018-01 ~
2018-12
105農村酒莊輔導計畫 主持人2016-01 ~
2016-12
102農委會-農村酒莊輔導計畫 主持人2013-01 ~
2013-12
101高市農業局-2013世界烈酒競賽暨高雄世界酒類博覽會 主持人2012-12 ~
2013-10
100100~101年度教學卓越計畫-子計畫四 共同(協同)主持人2011-01 ~
2011-12
ProjectGOverview/Summary
YearProject nameParticipantAssignmentProject period
94農委會農糧屬-運用歐洲傳統特殊釀造法開發台灣歐美葡萄之研究 主持人2005-01 ~
2005-12
Inside School HonorOverview/Summary
Year of awardNameCountryOrganizationProjectDate
2016日本世界酒類競賽 Japan Wine Challenge銀牌NATJPN日本世界酒類競賽 Japan Wine Challenge 2016-12-11
20162016 年墨西哥龍蛇蘭產區 Jalisco-Tequila 金牌NATMEX2016 年墨西哥龍蛇蘭產區 Jalisco-Tequila 金牌 2016-12-06
2010國際釀酒師公會酒類評鑑國際裁判NATFRA國際釀酒師公會 2010-01-01
Outside School HonorOverview/Summary
Year of awardNameCountryOrganizationProjectDate
2016德國世界酒類競賽 Mundus Vini 金牌NATDEU德國世界酒類競賽 Mundus Vini 金牌 2016-10-07
2016紐西蘭世界酒類競賽 The New Zealand International Wine Show銀牌NATNZL紐西蘭世界酒類競賽 The New Zealand International Wine Show 2016-12-12
20132014 法國釀酒師公會 巴黎世界酒類競賽金牌獎NATFRA法國釀酒師公會 巴黎世界酒類競賽運用熱熟成釀造台灣本土加工葡萄強化酒 (樹生酒莊埔桃酒)2014-03-05
20132014 西班牙品酒師公會 世界酒神競賽銀牌獎NATESP西班牙品酒師公會運用熱熟成釀造台灣本土加工葡萄強化酒 (樹生酒莊埔桃酒)2014-04-07
2012台灣食品科學技術學會海外學術交流委員會委員NATTWN台灣食品科學技術學會海外學術交流委員會 2012-03-01
2012高雄市政府顧問NATTWN高雄市政府 2012-03-01
20122013 法國釀酒師公會 巴黎世界酒類競賽銀牌獎NATFRA法國釀酒師公會 巴黎世界酒類競賽運用熱熟成釀造台灣本土加工葡萄強化酒 (樹生酒莊埔桃酒)2013-03-05
2011世界釀酒師公會國際酒類競賽國際裁判〈葡萄酒、香檳、威士忌與龍舌蘭酒〉NATFRA世界釀酒師公會 2011-01-01
No Classification HonorOverview/Summary
Year of awardNameCountryOrganizationProjectDate
20092009全國餐飲創新研發暨文化深耕產學合作學術與實務研討會-產學合作成果展示組第二名NATTWN國立高雄餐旅學院運用熱熟成釀造台灣本土加工葡萄強化酒2009-12-11
2009技術轉移產品"舞月天"獲得2009行政院農委會酒類品質競賽全國第一名NATTWN行政院農委會以麥桿甜酒釀造法生產台灣金香與黑后葡萄甜酒之研究2009-11-26
2006德國葡萄酒學院國際裁判NATDEU-德國德國葡萄酒學院 2006-01-01
2006法國勃根地武喬城堡 - 葡萄酒評鑑協會 - 榮譽騎士勳章 Chevalier du Tastevin de Clos de VougeotNATFRA-法國勃根地武喬城堡 - 葡萄酒評鑑協會 2006-01-01
2006布魯塞爾世界酒類評鑑-國際裁判NATBEL-比利時世界酒類評鑑協會 2006-01-01
2006Workshop on Knowing How to taste Tequila by Master of Tequila M.Francisco Hajnal Alfaro.Organized by the Chamber of Tequila Industry ofNATNLD-荷蘭Maastricht,Holland. 2006-01-01
2005運用傳統釀造法開發台灣梅酒技術-南投縣水里鄉果樹產銷班車程酒莊輔導案,九十四年度CAS優良食品評鑑全國第一名NATTWN-台灣,中華民國行政院農業委員會 2005-01-01
2004運用傳統釀造法開發台灣梅酒技術-南投縣水里鄉果樹產銷班車程酒莊輔導案,九十三年度CAS優良食品評鑑全國第一名NATTWN-台灣,中華民國行政院農業委員會 2004-01-01
Experiences
Service organization/unitStart DateEnd Date
瑞士餐廳(Wonner Expension)1996-05-011997-07-31
達冠機電工程公司1987-07-011990-07-31
License Summary
YearCategoryNameOrganization
98Other Ego Wall動力小船駕駛執照交通部

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