Investigation of Brewing Process of Watermelon Wine

doi:10.7506/spkx1002-6300-200920109

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 478-481.doi: 10.7506/spkx1002-6300-200920109

Investigation of Brewing Process of Watermelon Wine

LIU Dian-feng1,2，ZHANG Zhi-xuan2，XUAN Wen-juan1，ZHU Xue-wen2，LIU Ming-chen2，WU Chun-hao2，GUO Pei-jun2

1. College of Life Sciences, Nanjing Normal University, Nanjing 210046, China ；2. Department of Bioengineering and Agronomics,
College of Puyang Vocational and Technical, Puyang 457000, China

Received:2008-11-17 Online:2009-10-15 Published:2010-12-29
Contact: LIU Dian-feng E-mail:hn_ldf@126.com

Abstract

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 fermentation 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.

Key words: watermelon, watermelon wine, brewing process, orthogonal experiment

CLC Number:

TS261.4

LIU Dian-feng1,2，ZHANG Zhi-xuan2，XUAN Wen-juan1，ZHU Xue-wen2，LIU Ming-chen2，WU Chun-hao2，GUO Pei-jun2. Investigation of Brewing Process of Watermelon Wine[J]. FOOD SCIENCE, 2009, 30(20): 478-481 https://doi.org/10.7506/spkx1002-6300-200920109

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Investigation of Brewing Process of Watermelon Wine

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