WATERM ELON WINE USING SACCHAROMYCES SP. KWS06 AND METHOD FOR THE PREPARATION OF IT

摘要

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 MgSO47H2O, 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.