【摘要】 为开发出高品质的西瓜酒,以西瓜汁为主要原料,通过单因素试验和正交试验,探索西瓜酒的发酵工艺。正交试验结果表明,最佳的发酵工艺条件为主发酵温度24℃、干酵母接种量0.3g/L、西瓜汁糖度24%。西瓜酒不但营养丰富、风味优雅,而且还具有保健作用,是一种符合现代人健康理念的保健饮品。更多还原

【Abstract】 In order to develop high quality watermelon wine, the brewing process using watermelon juice as the major material was investigated using single factor and orthogonal experiments.The optimal values of brewing conditions were main fermenta-tion temperature 24 ℃ , yeast inoculation amount 0.3 g/L of and initial sugar content in watermelon juice 24%.The watermelon wine brewed under this optimal condition can provide not only high nutrition benefits and elegant flavor, but also health-promoting function.Therefore, it is a kind of healthcare drink.更多还原