Abstract:

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.

Key words: watermelon wine, multi-strain, fermentation technology