香瓜酒发酵工艺的研究

Study on brewing technology of muskmelon wine

以香瓜为主要原料,研究了生产发酵型香瓜酒的工艺过程,用正交试验确定最佳工艺参数。结果表明,取占香瓜浆质量0.02%的葡萄酒干酵母,活化添加到糖度21%、pH3.8的香瓜原汁中,经24℃发酵10d,酒精度可达11%(v/v),可制得色泽淡黄、口感协调、澄清透明、独特芳香的香瓜酒。

Using muskmelon as main material, the production processing for muskmelon wine was studied, and the optimal fermentation parameters were achieved by orthogonal test and sensory evaluation. The results indicated that the dry Saccharomyces cerevisiae, which was 0.02% of muskmelon pulp in weight, was activated and added into muskmelon fumet with sugar content of 21% and pH of 3.8 to produce wine of 11% （v/v） alcoholicity by the fermentation at 24℃for 10 d. The muskmelon wine was light yellow, good in mouth feel, luster-transparent and unique in flavor.