【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。更多还原

【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‰,enzyme hydrolysis temperature 50℃,pH3.5 and enzyme hydrolysis time 120 min;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 2 g/L and Inoculation volume 10%.更多还原