紫苏哈密瓜酒的研制

Research and development of Perilla frutescens-Hami cantaloupe wine

以紫苏干叶、哈密瓜果肉为原料,研制紫苏哈密瓜果酒。通过对发酵工艺的研究,结果表明,果汁可溶性固形物含量为24%,pH值为4.5,加入20mg/L亚硫酸氢钠,接入3%酿酒酵母菌液,在24℃发酵7d,最后得出的成品紫苏哈密瓜果酒呈深红色,外观澄清透亮,风味独特,品质稳定。

Using Perilla frutescens dry leaves and Hami cantaloupe pulp as raw materials, a Perilla frutescens-Hami cantaloupe wine was developed. The fermentation technology of Perilla frutescens-Hami cantaloupe wine was studied. The results showed that the Perilla frutescens-Hami cantaloupe wine could be produced by the fermentation of the juice containing 24% soluble solid at 24℃ and pH 4.5 for 7d with the addition of 20mg/L NaHSO3 and 3% Saccharomyces cerevisiae. The Perilla frutescens-Hami cantaloupe wine was deep red and transparent with unique flavor and stable quality.