多菌种混合发酵的西瓜酒生产工艺

Production process of watermelon wine prepared throughmixed fermentation of multiple strains

以西瓜为主要原料,利用多菌种混合发酵工艺生产西瓜酒,开发了一条适合西瓜酒的发酵工艺路线,对工艺的几个关键环节进行了说明。通过单因素试验和正交优化试验,确定了3株不同菌株接种量的最佳配比,即Zymaflore X5接种量250 mg/L、Lalvin DV10接种量200 mg/L、Lactoenos SB3接种量30 mg/L。在最佳菌株配比下,生产的西瓜酒酒精度为(8.77±0.15)%,总酸质量浓度(1.7±0.1)g/L,残糖质量浓度(3.97±0.15)g/L,感官评定综合得分92。酒体呈橘红色,澄清透亮,具有西瓜酒特有的酒香、发酵香、果香,且诸香协调、口感舒顺。该工艺生产的西瓜酒产品特点突出,是具有广阔市场前景的健康饮品。

This work studies an innovative technology for producing watermelon wine.Using watermelon as the main raw material,this wine was produced through mixed fermentation of multiple strains.A suitable fermentation process for watermelon wine was developed,and key operation steps were explained.The optimum proportion of inoculation amount of three strains was determined using single factor and orthogonal optimization tests(inoculation amounts:250 mg/L of Zymaflore X5,200 mg/L of Lalvin DV10,and inoculation amount 30 mg/L of Lactoenos SB3).Under the optimum strain ratio,the alcohol level in the watermelon wine produced herein was(8.77±0.15)%,total acidic concentration was(1.7±0.10)g/L,and amount of residual sugar was(3.97±0.15)g/L.The otal score of the produced watermelon wine′s sensory evaluation was 92.The wine is orangish red,clear,and bright,having a unique aroma of fermentation and fruit,which is harmonious and smooth to the taste.This watermelon wine produced using the proposed technology has a broad market prospect as a health drink owing to its special features.