西瓜发酵果酒的研制  

Development of fermentation wine from watermelon

作　　者：吴平[1] 宫春宇[1] 林立东[1] 蒋继丰[2] 

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006 [2]怀化学院生命科学系,湖南怀化418000

出　　处：《齐齐哈尔大学学报（自然科学版）》2011年第4期47-49,共3页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省教育厅面上项目(11551540)

摘　　要：给出了以西瓜为原料,采用酶解提汁及固定化葡萄酒酵母发酵技术制取西瓜果酒的方法。实验表明:在果胶酶添加量3‰,酶解温度50℃,pH值为3.5,酶解120 min的条件下制汁效果最明显;在初始糖度18%,发酵温度30℃,酸度2 g/L,接菌量10%,主发酵18 d,可得到酒香纯正,酒体浓厚,酒精度12%的西瓜果酒。With watermelon as a raw material, adopting enzyme hydrolysis to extract juice and fermenting with immobilized grape wine yeast, a technology of producing watermelon fruit wine was developed. The results showed that the best extracting juice conditions were applied quality of pectinase 3%c, enzyme hydrolysis temperature 50%, pH3.5 and enzyme hydrolysis time 120 rain; Fermentation watermelon wine with alcohol 12% that had pure bouquet and strong wine body, can be produced with the following fermentation conditions： initial brix 18%, fermentation temperature 30℃, acidity 2g/L and Inoculation volume 10%.

关 键 词：西瓜 酶解 提汁 固定化葡萄酒酵母 发酵果酒 

分 类 号：TS261.43[轻工技术与工程—发酵工程]