Studies On Selecting Yeasts For Fermenting Jujube Wine

Food storage and process engineering QuanYing129 strains of yeast were isolated from the jujubes and soil in one of orchards in FuPing. After selecting by three grades, two strains were got which were suited to fermented jujube wine, who were named 3278# and 3254# respectively. Both of the two strains identified as Saccharomyces cerevisiae are not poisonous to human being and could be applied to the production of jujube wine.The properties of fermentation of three strains of yeast, 3278#, 3254# and Angle(a kind of yeast usually applied to ferment various wines) were studied. 3278# and 3254= were suited to ferment jujube wine at low temperature(20癈) while Angle not. Good sensory and strong jujube aroma were tasted when 3278# and 3254# strain was used to ferment jujube juice while Angle not. In addition , the sensory of dry wine was tasted in the jujube wine produced by 3254# strain. The analysis of the aroma components contained in jujube wine by gas chromatograph indicated that the concentration of ethyl formate, isoamyl acetate and ethyl caproate in jujube wines produced by the yeasts of 3278# and 3254# were higher than those by Angle and jujube wine of Fuping.Optimum fermentation parameters of the two yeast strains were gained by orthogonal test. The proper temperature of the yeast 3278# for fermentation is 20癈, the content of is 5%(v/v) and the total acidity content of jujube juice when fermenting is 6g/L while such three parameters of 3254# are respectively 20癈, 3%(v/v) and 6g/L.