西瓜酒发酵工艺的研究  

Study on Fermentation Techniques of Watermelon Wine

作　　者：胡晓冰[1] 杨生玉[1] 张彭湃[1] 林标声[1] 

机构地区：[1]河南大学生物工程研究所河南大学生命科学学院,河南开封475001

出　　处：《酿酒》2007年第3期83-85,共3页Liquor Making

摘　　要：以西瓜汁为原料,通过对固定化酵母和游离酵母发酵方法的对比实验,结果表明,在7d的发酵时间内,前者在发酵速度、酒精度、口感等方面优于后者。通过正交实验,固定化酵母发酵的最优条件是:初始糖度25%、温度20℃、pH5。在此条件下,可酿出酒精度13.8%Vol,具有西瓜果香和酒的醇香的干白西瓜酒。Immobilized wine yeast and free wine yeast were used in the experimental production of watermelon wine with watermelon as raw materials, and the experimental results were contrasted. The results indicated that immobilized yeast achieved the higher alcohol content, the faster speed of fermentation and the better taste in 7 days＇ fermentation. Orthogonal tests show that the optimal technical conditions for im mobilized yeast fermentation were as follows： temperature at 20℃, initial sugar content as 20%, and PH value as 5. Under these conditions, balmy white dry watermelon wine with special watermelon flavor can be made.

关 键 词：西瓜酒 固定化酵母 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]