The Research Of Jujube Fermented Wine

Red jujube, red jujube juice was chosen as raw material to develop red jujube wine along with thedevelopment of industry of Xinjiang and had a broad market prospect, could further promote localeconomic development in Xinjiang. This article mainly from the red jujube juice of the enzyme solutionconditions, yeast species selection, the fermentation conditions, clarification technology research onfinal four aspects of the red wine quality influence. The results show that：（1）the best soaks raises conditions for: water added9times, pectinase addition amount0.1g/L,soaks raises the temperature50℃, soaks raises time3.5h.（2）Red jujube juice made respectively with SY type wine yeast, RW type wine yeast andAngel awine dry yeast, then, analysis red jujube wine with sensory evaluation and meteorologicalchromatographic. It was true that SY type as the best wine yeast.（3）It is determined that the additives yeast inoculation was the main factors in the fermentation.Followed by SO2add quantity, the temperature on the small. The best technical parameters of red jujubewine for: quantity was0.3g/L, fermentation temperature was25℃, NaHSO3additived for50mg/L, thefermentation is generally7days.（4）Late in the process of clarification, tannin dosage was0.07g/L, gelatin dosage was0.15g/L,red jujube wine clarify the best effect.