| 西瓜发酵果酒的研制 |
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| 引用本文： | 吴平,宫春宇,林立东,蒋继丰. 西瓜发酵果酒的研制[J]. 齐齐哈尔轻工业学院学报, 2011, 0(4): 47-49 |
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| 作者姓名： | 吴平 宫春宇 林立东 蒋继丰 |
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| 作者单位： | [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 |
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| 基金项目： | 黑龙江省教育厅面上项目（11551540） |
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| 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120min的条件下制汁效果最明显；在初始糖度18％，发酵温度30℃，酸度2g／L，接菌量10％，主发酵18d，可得到酒香纯正，酒体浓厚，酒精度12％的西瓜果酒。
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| 关 键 词： | 西瓜 酶解 提汁 固定化葡萄酒酵母 发酵果酒 |
Development of fermentation wine from watermelon |
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| WU Ping,GONG Chun-yu,LIN Li-dong,JIANG Ji-feng. Development of fermentation wine from watermelon[J]. , 2011, 0(4): 47-49 |
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| Authors: | WU Ping GONG Chun-yu LIN Li-dong JIANG Ji-feng |
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| Affiliation: | 1. Qiqihar University, HeilongjiangQiqihar 161006; 2. Department of Life Sciences, Huaihua University, Hunan Huaihua 418000, China ) |
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| Abstract: | 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%. |
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| Keywords: | watermelon enzyme hydrolysis extracting juice immobilized grape wine yeast fermentation wine |
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