Study On The Brewing Techniques Of Chinese Jujube Wine

In this paper, the producing process of fermentation wine with jujube which was produced with Cangzhou jujube in Hebei province was studied. Through the single factor and orthogonal test, the extraction conditions with hot water, the fermentation conditions were studied.The technology adapted to industrialization production. Some of the components were analyzed by GC. The research results are as following:1.Through the single factor and orthogonal test, the optimal extraction conditions with hot water were that temperature 80℃, time 36h, a ratio of Chinese jujube and water1:3, in this condition, the total saccharide content 15.2mg/mL.2.Anqi wine activity brewer's yeast, Danbaoli wine yeast was used to conduct the fermentation , Compared with the Danbaoli wine yeast ,the Anqi wine brewer's yeast was more suitable for jujube wine fermentation ,for its shorter fermentation cycle ,higher alcohol degree and sense organ grading.3.The fermentation conditions including strains and inoculum concentration of yeast , fermentation temperature, jujube juice initial pH were demonstrated in relation to the content of higher alcohols produced during Jujube wine fermentation. Decrease the total higher alcohols can improve the sense organ grading.4.Through the single factor and orthogonal test, the optimal fermentation condition was decided as following: yeast inoculation was 0.03%, the fermentation temperature was 23℃, jujube juice initial pH value was 4.5.Some of the components were analyzed by GC. The components included ethyl lacate10.86mg/L,1-propanol 2.89mg/L, isobutanol6.94mg/L, isoamyl acctate 9.78mg/L, butanol 1.20mg/L, isoamyl alcohols 106.07mg/L, ethy lactate 0.77mg/L, diethyl succinate 4.73mg/L, phenylcthanol 43.10mg/L。...