Manufacturing of Wine with Watermelon

수박을 이용한 발효주의 제조

  • Hwang, Young (Kochang Watermelon Experiment Station) ;
  • Lee, Ki-Kwon (Kochang Watermelon Experiment Station) ;
  • Jung, Gi-Tai (Jeollabuk-do Agricultrual Research and Extension Services) ;
  • Ko, Bok-Rae (Kochang Watermelon Experiment Station) ;
  • Choi, Dong-Chil (Jeollabuk-do Agricultrual Research and Extension Services) ;
  • Choi, Yeong-Geun (Jeollabuk-do Agricultrual Research and Extension Services) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Biotechnology Research Institute, Chonnam National University)
  • Published : 2004.02.28


Selection of yeast strains, optimum conditions for alcohol fermentation, sterilization methods, and additives for improving wine quality were investigated to manufacture watermelon wine. Eight yeast strains exhibited significant alcohol fermentation, among which KWS 06 was selected for watermelon wine fermentation, because watermelon wine made by this strain showed the best overall acceptability in sensory evaluation. Sucrose was determined as the best saccharide for alcohol fermentation among sucrose, corn syrup, glucose, fructose, and lactose. Optimum concentration of soluble solid and $(NH_{4})_{2}HPO_{4}$ of nitrogen source were $24^{\circ}Brix and 0.2%, respectively. Addition of raspberries and omija increased wine flavor and alcohol production, respectively, with optimum alcohol production, taste, and color achieved with addition of 20 g/L raspberries and 10 g/L omija. Best sensory quality was obtained by addition of 0.04 % watermelon flavorant to the juice.


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