Study On Jujube Wine Process And Aroma Analysis During Fermentation

Taking jujube as raw material, the experimentation made use of Anqi wine activity brewer's yeast, Oneferm color yeast to carry out the fermentation of jujube wine under 3 conditions of respectively 18℃, 25℃, 30℃. In this research, the effect of fermentation temperature and kind of yeast on the process as wellas aroma components of postfementation jucie and jujube wines in different stages, different temperatures were studied systematicaliy. The fermentation testing showed that:1 When Anqi wine activity brewer's yeast, Oenferm color yeast was used to conduct the fementation, fermenting cycle was shortened along with temperature increasing ,and alcohol degree fell off along with temperature increasing ;Compared with Anqi wine activity brewer's yeast,the Oenferm color yeast was more suitable for jujube wine fementation,for its shorter fementation cycle ,higher alcohol degree and sense organ grading.2 18 and 35 kinds of aroma components of the juice and the wine was respectively detected. The result showed due to yeast fermentation process there were many new aroma components in jujube wine which were different from the juice: Isoamyl alcohol, Phenylethyl alcohol, Benzyl alcohol and so on; jujube juice hexadecanoic acid and other senior fatty acid composition obviously degradated; Alcohols and esters composition were sharply upward.3 Bottled wines fermented at 18℃, 25℃, 30℃, 38, 35, 31kinds of aroma components were detected. The result showed alcohol was in the highest quality of all aroma components, followed by the esters. In addition, furans, paraffin compounds were detected in the three kinds of wine, however with less content. Ketones only was detected in 25℃fermented wine. The aroma components in three kinds of wine represented an consistency, but composition and relative content also showed greater differences. Such differences provide basis for studying the influence of different fermentation process on the gold jujube wine aroma components.4 At 25℃, fermented 2d,4d,6d,and jujube wine just after fermentation, 18,20,25,26,35 kinds of aroma components were detected by GC/MS respectively. At 18℃, fermented 2d, 4d,6d,8d and jujube wine just after fermentation, 18,25,28,38,39 kinds of aroma components were detected by GC/MS, respectively. At 30℃, fermented 2d,4d,6d,and jujube wine just after fermentation, 18,22,28,31 kinds of aroma components were detected by GC/MS, respectively. The result indicated the intermediate products in yeast fermentation changed greatly. The aroma components changed as follow: the relative contents of total esters, total alcohols increased greatly, but total acid obviously reduced, heterocyclic compounds degraded. Hydrocarbon compounds were gradually declining, and long-chain alkanes gradually degradated to the short chain; Aldehydes and ketones with a gradual reduction of the fermentation, to the end of the wine fermentation only trace exist. The aroma components of three temperature fermentation process also varied: fermented two days at 25℃,the compounds such as Isoamyl alcohol ,Phenylethyl alcohol became the major aroma components; fermented at 18℃, 30℃main aroma components relative content appeared in a slow upward trend, and it reached maximum at the end of fermentation; 109,95,99 kinds of aroma components was detected respectively at 25℃, 18℃, 30℃; the type of aroma components fermented at 18℃were more than that fermented at 25℃and 30℃.