Study On Production Technology Of Fermented Red Jujube Wine

As the fruit of the date tree, Chinese Jujube belongs to the rhamnaceae. Jujube wine iskind of low-alcohol fermented wine by dates juice’s sugar fermenting. It can retain most ofred date’s nutrients and contain many beneficial substances that from microorganism’smetabolism.They are not only beneficial to human body health,but also can improve thebody immunity. Developing fermented wine by using Chinese jujube as raw material willopen a new field for our country’s Jujube resources and enrich variety of wine resources.Hebei Province is rich in the date resource, developing jujube wine’s manufacturetechnique will open up a new approach for the jujube resources’s development andutilization of our province.In my paper,it mainly focuses on developing and manufacturing high-qualityfermented jujube wine,combining manufacture technique and modern analysis method. Inaddition, it will also study about extraction condition,main fermentationcondition,post-fermentation condition,clarification condition,blend method,etc.Theresearch results are as follows:1. Making use of hot water extraction and pectinase extraction to extract red datesjuice.After draining clean-washed red dates,baking for15minutes at80℃firstly.Then,adding baked red dates to5times of water for extracting about45minutes at90℃.Finaly, hydrolyzing by adding in pectinase when the temperature of red dates juicedowngrade to50℃. The orthogonal experiment showed that the addition of pectinase was0.5g/L, enzymolysis time was4hours.When hydrolysis is completed, filtrating thick reddates fluid and cleaning it in1time of water.Last,combining thick red dates fluid withoriginal fulid to get a kind of new red dates fluid with the proportion of1:6.2.Semi-Open fermentation will improve wine yield by comparing with open andairtight fermentation.In this way,the content of carbinol, ethyl acetate and high alcohols isin between the other two kinds of fermentation. The content of total sugar in Semi-Openfermentation was the lowest in the three fermentation,and the content of total acid inSemi-Open fermentation is lower than airtight fermentation and is higher than openfermentation，and jujube wine taste very well.Therefore,the paper will choose Semi-Openfermentation as jujube fruit wine’s fermentation method.3.In the study of selecting fermenting yeast,we compared fermentation process and fermentation results of Angel fruit wine yeast, Angel active dry yeast,AC yeast, EC118yeast,etc.It turned out that Angel fruit wine yeast is best in terms of fruit wine’s taste andcontrol of Methanol and high alcohols composition,so we choose Angel fruit wine yeast asfermenting yeast.4. Through single factor experiment and response surface experiment to determine themain factors of fermentation process:fermentationtemperature was21℃,yeast inoculationquantity was0.6g/L, the additions of SO2was80mg/L,pH was3.6.5. In order to further improve the quality and flavor of the jujube wine, red dates wineneeds post-fermentation.Different temperatureconditions of post-fermentation have acertain influence on the composition of Chinese jujube wine.According to the results of thetests, the best fermentation temperature is10~15℃.6. Synthesizes each kind of situation,such as clarification result and the quality ofjujube wine.The best way to clarify jujube fruit wine it is that using bentonite asclarifier,thinking of it has the least effect on the quality of jujube wine.7. After deployment,the fermented jujube dates wine that contains alcoholicdegree(v/v) of13-15%, sugar of15-20g/L and organic acid of8.0-9.0g/L has the best taste.8. The best production process and parameters of fermented red jujube wine were asfollow:Jujube�'selection、 cleaning�'draining�'baking(80℃,15mins)�'immersion�'exteracting with hot water (the ratio of liquid is1:5,90℃,45mins)�'exteracting pectasejuice(the content of pectase is0.5g/L,temperature is50℃, time is4h)�'filtering�'cleaning filtration residue（The1time of jujubequality）�'mixing red dates juice�'adjusting component (SSC is20%, pH=3.6)�'heating and sterilizating�'add in SO2(theaddition is80mg/L)�'the main fermentation(yeast inoculation quantity is0.6g/L,temperature is21℃,pH=3.6,11~13days)�'filte-ring and separating wine residue�'newly-produced red jujube wine�'pouring�'aging （10~15℃）�'clarification(2%100g/Lbentonite)�'blending（Alcohol is13-15%vol,sugar of15-20g/L,acid of8.0-9.0g/L）�'bottling�'finished product.