Why are there so many kinds of cider, but watermelon wine is rarely seen?

The sugar content of watermelon can be simply calculated by 5%, the proportion may not be very high in the fruit, but considering the amount of watermelon we eat, this number is not low, and because the sugar contained in watermelon is mainly sucrose and glucose, it will become part of the blood sugar relatively quickly, so we have also said before that watermelon is actually a food with a high glycemic index.

However, the effect of watermelon on blood sugar cannot be so simply evaluated. According to professor Wang Liming of Zhejiang University, you can eat more, don't beat it into watermelon juice and drink it. It can be seen that although the sugar content of watermelon is quite high, the risk to health is not large. If you calculate according to the energy of sugar, half a watermelon usually has five or six pounds, and the sugar content is between 125-150 grams, which is equivalent to five or six hundred calories of energy, almost catching up with a meal. Therefore, it is no problem to eat more watermelon, but it is still necessary to control energy intake and eat less other foods.

Having said that, there is actually one more issue worth talking about. We know that winemaking is the process by which sugar becomes alcohol under the anaerobic metabolism of microorganisms. Fruits are prone to spoilage and tend to rot in the ground during the harvest season, and watermelons also have this risk. The cherries and lychees we talked about two days ago are often used to make wine, which is also related to their characteristics that are not easy to preserve. However, the sugar content of watermelon is not low, drinking watermelon juice is not healthy, but technically, sugar can also be converted into alcohol, why rarely see watermelon wine?

I have noticed this problem for a long time because I am working on alcohol. In general, China is a country with insufficient sugar resources, and it is absolutely impossible to use sugar cane as Brazil to make fuel alcohol, and even eating alcohol is competing with people for food, causing a lot of criticism. Under such conditions, if you can find more raw materials for winemaking, you can at least save some food, right?

I have also tried to use yeast to process watermelon juice, but unfortunately, the final "wine" is simply disgusting swill.

Not to mention, after checking on the Internet, there are indeed many people who have the same idea as me, but I did not find a watermelon wine that said that the watermelon wine he made was delicious. Although there are also related patents, such as ningxia's selenium squash, some people claim to be able to make wine, but the corresponding products are not listed.

What's the problem?

Simply put, there are actually two downsides.

First of all, watermelon is too easy to contaminate other bacteria. We all have experience that as long as the watermelon is cut open, put at room temperature without plastic wrap, it will deteriorate in two or three hours. Therefore, when brewing wine, it is necessary to pasteurize the watermelon juice first, kill all the bacteria, and then ferment it with yeast to have a chance to brew wine. For the average family, this kind of operation is not realistic.

Even if there are conditions, the watermelon wine produced by this is still not good, which is the second factor. Watermelon contains some low molecular weight aldehydes and organic acids, and people who have done chemical experiments know that the taste of these substances is usually very uncomfortable, so when brewing watermelon wine, you must find a way to get rid of them. However, it is not too easy to do this at present, and it is not difficult to understand that the watermelon winemaking process cannot be brought to reality.

Therefore, since delicious watermelon wine is difficult to make, and watermelon juice is not healthy, it is still honest to nibble on watermelon.