Study On The Processing Technology Of Red Jujube Fermented Wine

Jujube,also known as the Chinese jujube with a high nutritional value,was traditionally viewed as healthy fruit. There was a saying that "three dates a day, immortal" which make it popular in people's diet.Jujube is abundant in China and its cultivation has a long history. However,its laggard processing methods and simplex product form combined to low its value, especially in the fermentation aspect. For a long time,because of the empty of effective processing technique date-wine was rare on the market and furthermore greatly restricted the date-liquor development.Key processing technology for date-wine was studied,providing a wide field for the use of jujube resources in China. At the same time,it will enrich the variety of fruit wine. Fermented date-wine will definitely have a vast market prospect and bring considerable economic benefits.In this paper , based on processing high-quality date-wine , the enzyme decompounding conditions,fermentation way,selection of suitable yeast,technical parameters,ageing technology,clarifying technology,mixing scheme were studied. The results were as follows:1.Enzymatic extraction technology was used and the best conditions were:pH value of 4.0,extraction temperature of 50℃,material-water ratio of 1:6,the mount of enzyme of 0.15g/L,extraction time for 4 h.2.Considering rich date flavor,the best dry baking process was:120℃for 15 min.3.Hermetic -fermentation method was adopted ,because it was in favor of date-wine's quality improvement,increase wine production rate and reduce the content of fusel oil。 4.French red-wine yeast was selected from three kind of dry yeast (Angel wine yeast,Dan Baoli wine yeast and French red wine yeast)as fermenting yeast.5.The best technical parameters were confirmed by multiple factors experiment: fermentation temperature was 20℃,additions of S02 and dry yeast were respectively 90 mg/L and 0.3g/L.6. Oak barrels was determined as storage containers and aging temperature was 10-12℃.7. Chitosan was selected as clarifier,because it had the least effect on date wine's quality. Chitosan of deacetylation by 80% was used and the addition was 0.05%.8..The best production process and parameters were:Jujube→selecting and cleaning→lishui→Baking (120℃,15min)→immersion→enucleation→pulping→extraction(pH=4.0,55℃,matarial-water ratio of 1:6,L-pectin's 0.15g/L,extracting for 4h)→filtration→clear juice→component adjustment (sugar content to22%,pH=3.5)→primary fermentation (fermentation temperature of 20℃,addition of S02 90 mg/L,that of French red wine yeast of 0.3g/L,fermented for 11-13 days)→wine pomace separation→newly-produced liquor→post-fermentation→wine pouring→Aging (oak barrel,temperature for 10-12℃)→clarification(0.05% chitosan)→blending→fine filtration→bottling→finished product.