Effects Of Quercus Mongolica Treatment On Aging Of Jujube Brandy

Oak aging can improve the quality of brandy and increase its business value, but the oak is mainly imported from abroad in our country, and its price is relatively expensive. Quercus mongolica, also knows as Chinese oak, is in the same family with oak. This paper attempted to use quercus mongolica instead of oak on jujube brandy aging, researched the effects of jujube brandy oak aging, explored the aging effect on jujube brandy with quercus mongolica, and preliminarily determined the conditions of quercus mongolica aging in jujube brandy, the main conclusions were as follows:1. The quality of jujube brandy and jujube brandy treated with quercus mongolica were analyzed, and it was proved that the quercus mongolica had aging effect on jujube brandy. Compared with control, the content of total acid, total ester, total phenol, and ethyl acetate of jujube brandy added quercus mongolica increased obviously after aging one week, it could be found that the content and species of phenols acids increased obviously. The sensory evaluation were measured and it was found that the jujube brandy with quercus mongolica had a higher score, its color was changed to golden, its aroma turned to be much more richer and it tasted moderate.2. Compared with the oak aging effect on jujube brandy, the advantage and disadvantage of quercus mongolica was measured on aging jujube brandy. Jujube brandy was aged by oak and quercus mongolica with the addition of 9 and 15g/L. Through analysis and study, it was found that both oak and qurecus mongolica had good aging effects on jujube brandy, and each had its disadvantage and advantage. The species of phenol acids detected from jujube brandy with quercus mongolica were significantly more than the jujube brandy with oak, for protocatechuic acid, catechinic acid and guaiacol and their content were 3.67, 11.06 and 3.80mg/L. And it was found that the oak had the better aging effect when the addition was 9g/L, and the quercus monglica was 15g/L. It was included that the quercus mongolica should be added a lager addition.3. The aging effects on jujube brandy with different quercus mongolica toast degrees, addition and aging time were preliminarily studied, and the aging conditions were determined initially. The quercus mongolica toast degree were set not toast, light toast, moderate toast and heavy toast. Through comparision and analysis, it was found that the jujube brandy with moderate toast quercus mongolica was better than others; the addtition was set 6 levels, for 0, 6, 9, 12, 15, 18g/L, and it was found that the quercus mongolica was better than others with the addition of 15g/L; and on the aspect of aging time, the experiment was set 7 levels, for 0, 15, 30, 45, 60, 75, 90 days, and it was found that the effect of the jujube brandy aged 45 days was better.4. The effect on jujube brandy with quercus mongolica and ultrasound treatment was studied, and it was concluded that the quercus mongolica worked best with the ultrasound time of 50 min. The effects of ultrasound on the jujube brandy and jujube brandy with quercus mongolica were studied, it was set 7 levels, for 0, 10, 20, 30, 40, 50, 60 min, it was confirmed that the effect of ultrasound was active.For jujube brandy with quercus mongolica, the aging effect of ultrasound was better than jujube brandy. The jujube brandy with quercus mongolica was best as the ultrasound time of 50 min.