公开(公告)号：KR1020030000078A

公开(公告)日：2003-01-06

申请号：KR1020010035707

申请日：2001-06-22

Applicant: 전라북도(농업기술원)

Inventor： 황영 ,  정기태 ,  최동칠 ,  이기권 ,  고복래

IPC: C12G3/02

Abstract: PURPOSE: Watermelon wine using Saccharomyces sp. KWS06 and a production method thereof are provided, thereby producing the high quality of watermelon wine which is optionally added with Schizandra chinensis Baillon or Rubs coreanus. Miq., as flavoring agents. CONSTITUTION: The method for producing the watermelon wine comprises the steps of: selecting a microorganism, Saccharomyces sp. KWS06 (KCCM-10280), showing the excellent alcohol fermentation activity from alcohol fermenting microorganisms growing on the grape skin; inoculating Saccharomyces sp. KWS06 (KCCM-10280) into a medium consisting of 50% of watermelon juice, 0.2% of KH2PO4, 0.1% of MgSO4·7H2O, 0.2% of (NH4)2SO4, 15% of sugar and 50% of distilled water and culturing it to prepare a working solution; washing watermelon with water, removing the rind thereof, and juicing the watermelon; adding sugar into the watermelon juice to 24 Brix of sugar content, adding Schizandra chinensis Baillon or Rubs coreanus. Miq., and sterilizing the mixture; inoculating the working solution into the sterilized watermelon juice and fermenting it; and filtering the fermented solution and adding watermelon flavor into the filtered solution.

Abstract translation: 目的：西瓜酒使用酵母菌 提供了KWS06及其生产方法，从而生产高品质的西瓜酒，任选地加入中华百合的Baillon或Rubs coreanus。 米格，作为调味剂。 构成：生产西瓜酒的方法包括以下步骤：选择微生物，酵母属（Saccharomyces sp。） KWS06（KCCM-10280），显示酒精发酵生长在葡萄皮上的微生物醇醇发酵活性; 接种酵母属 将KWS06（KCCM-10280）转化成由西瓜汁50％，KH 2 PO 4 0.2％，MgSO 4·7H 2 O 0.1％，（NH 4）2 SO 4，15％糖和50％蒸馏水组成的培养基。 准备一个工作解决方案; 用水洗西瓜，取出外皮，切西瓜; 将糖加入西瓜汁至24白利糖度，加入中华百草枯Baillon或Rubs coreanus。 Miq。并对混合物进行灭菌; 将工作溶液接种到灭菌的西瓜汁中并发酵; 过滤发酵的溶液并将西瓜风味加入过滤的溶液中。

公开(公告)号：KR100424043B1

公开(公告)日：2004-03-22

申请号：KR1020010035707

申请日：2001-06-22

Applicant: 전라북도(농업기술원)

Inventor： 황영 ,  정기태 ,  최동칠 ,  이기권 ,  고복래

IPC: C12G3/02

Abstract: PURPOSE: Watermelon wine using Saccharomyces sp. KWS06 and a production method thereof are provided, thereby producing the high quality of watermelon wine which is optionally added with Schizandra chinensis Baillon or Rubs coreanus. Miq., as flavoring agents. CONSTITUTION: The method for producing the watermelon wine comprises the steps of: selecting a microorganism, Saccharomyces sp. KWS06 (KCCM-10280), showing the excellent alcohol fermentation activity from alcohol fermenting microorganisms growing on the grape skin; inoculating Saccharomyces sp. KWS06 (KCCM-10280) into a medium consisting of 50% of watermelon juice, 0.2% of KH2PO4, 0.1% of MgSO4·7H2O, 0.2% of (NH4)2SO4, 15% of sugar and 50% of distilled water and culturing it to prepare a working solution; washing watermelon with water, removing the rind thereof, and juicing the watermelon; adding sugar into the watermelon juice to 24 Brix of sugar content, adding Schizandra chinensis Baillon or Rubs coreanus. Miq., and sterilizing the mixture; inoculating the working solution into the sterilized watermelon juice and fermenting it; and filtering the fermented solution and adding watermelon flavor into the filtered solution.

Abstract translation: 用途：使用酵母菌的西瓜葡萄酒。 KWS06及其生产方法，由此生产出高质量的西瓜酒，其可选地添加有五味子巴利或磨胡须。 Miq。，作为调味剂。 组成：西瓜酒的生产方法包括以下步骤：选择微生物Saccharomyces sp。 KWS06（KCCM-10280），显示葡萄皮上酒精发酵微生物的优异酒精发酵活性; 接种酿酒酵母菌。 KWS06（KCCM-10280）加入由50％西瓜汁，0.2％KH2PO4,0.1％MgSO4和7H2O，0.2％（NH4）2SO4,15％糖和50％蒸馏水组成的培养基中， 培养它以制备工作溶液; 用水洗净西瓜，除去其皮，榨西瓜; 在西瓜汁中加糖至糖度为24白利糖度，加入五味子白藜芦醇或Rubs coreanus。 Miq。，并将混合物灭菌; 将工作溶液接种到灭菌的西瓜汁中并发酵; 过滤发酵溶液并将西瓜香料加入过滤后的溶液中。