Study On Fenmentative Processing Of Jujube Wine

In this paper, the producing technology of fermentation wine with jujube which was produced with Linze jujube in Gansu Province was studied. The optimal producing technology were that the rinsed jujube was roasted at 120℃ for 15 min, as much as twice weight water was added to dip, and water was added to the jujube at a 4:l(w/w) solvent-to-jujube ratio to stir at 90℃ for 40min.Then the filtrate added 0.15‰ pectinase at 45℃ was maintained 20h and filtrated through above 60 strainer. Finally the extraction was obtained after clarifying with chitosan by centrifuging. Then the adjusted extraction was sterilized at 90℃ for 15s, cooled to 28-30℃, and 60-120mg/LH₂SO₃ and 0.2-0.3% yeast were added to ferment at 24-28℃ for 25 days, heated to 55-60℃ for 7 days, and cooled to 0.5-1.0℃ again for 7 days.The jujube wine was gained through mixing after clarifying. The results of industry processing were conformed that the produced jujube wine was clarified in wine quality, having no sediments obviously, and favor of jujube and wine were heavy with favorable taste and its style typically. The products were qualified when other examination data matched the national standards. The studies of jujube wine, which had the vast market foreground with the very big and economic interest with social performance, made the exploitation of native fruits development quicklyand matched the national's industry policy and consumption popular of industry and improved the industry of agriculture and the interest of farmers.