Study On The Brewing Techniques Of Wild Jujube Wine

Zizyphus jujube is originated in China, according to now has a history of12million-14million years. zizyphus jujube resources are rich in our country,and are widelydistributed. Zizyphus jujube is not only high nutritional value, but also has good healthcare function and medicinal value. At present domestic processing of zizyphus jujube isrelatively backward,and the product of zizyphus jujube is single. Zizyphus jujube grows inwilderness ridge more commonly, so it accepts less pollution,even no pollution. Jujube isprocessed into wine products with low cost processing of raw materials, good processingperformance and high nutritional value, not only to solve the problem of the waste ofresources, but also improve the value-added processing of jujube fruit,and riches in thetypes of wine. This paper used jujube as raw material and studied the process conditions ofhot water extraction and pectinase enzyme extraction; Got the suitable fermentation strain,and optimized the technological parameters of zizyphus jujube wine fermentation,thenpreliminarily explored the process of post-fermentation; And clarification process ofzizyphus jujube wine was studied. The experimental results showed that:1.Studied and compared the effect of hot water extraction and pectinase enzymeleaching on jujube juice. The effect of two extraction methods on the extraction of wildjujube juice was similar. From lower production costs to consider, selecting the hot waterextraction was more appropriate, the better process parameters as follows: the water ratiowas3, temperature80℃,1h leaching time, leaching solution of soluble solids content of8.1%.2. Studied and compared the zizyphus jujube fruit wine’s fermentation period, alcoholdegrees, the residual sugar content, total acid and sensory quality by using three differentkinds of yeast of angel wine high active dry yeast, Dr Wine imported special fruit wineyeast and France saccharomyces cerevisiae AC,and selected the angel wine high active dryyeast strains for the better fermented culture.3. The influence of the process parameters of primary fermentation to the effect ofjujube fermentation was studied. By investigating the influence of three single factors offermentation temperature, yeast inoculation quantity and the added quantity of sulfurdioxide to zizyphus jujube wine’s fermentation period, alcohol content, residual sugar content, total acid, and sensory quality,so determined the appropriate scope of parameters.On the basis, use zizyphus jujube wine alcohol content and sensory score as indicators forthe L9(34) orthogonal experiments.Determine the optimum process parameters as follows:0.05%yeast inoculation, fermentation temperature was25℃, sulfur dioxide dosage80mg/L,and the alcohol of jujube wine achieved13.2%, sensory score was88. In thepreliminary study of post-fermentation, determined the more appropriate fermentationtemperature was10~15℃, and period was about40days.4. The clarification method of zizyphus jujube fruit wine was studied. Compared withthe influence of natural clarification, centrifugal clarification, gelatin clarification,diatomite clarification, bentonite clarifying and chitosan clarification on the clarificationeffect of zizyphus jujube wine,and the results showed that the influence of naturalclarification and centrifugal clarification on the clarification effect of zizyphus jujube winewas not obvious; When using a single clarifying agent of jujube wine for clarification,chitosan clarification effect best, and gelatin clarification, bentonite clarifying followedbehind,while the diatomite’s effect was poor; Considering the impact of clarificationmethods on jujube wine’s quality, selected chitosan as the clarifying agent, and suitabledosage was0.09g/100ml, the tramsmittancy of clarified zizyphus jujube wine can reach96.8%,and the change of nutrition was small,it had high sensory evaluation.