The Study Of The Processing And Bitter For Jujube Wine

In recent years, the national implementation of the Grain for Green, jujube cultivation area and dates production a sharp increase in industrial production need to find a new way of deep processing and utilization. The jujube fruit wine developed, can improve the economic value of the jujube, farmers sell dates difficult problem to solve, and has broad market prospects and social benefits.Hunan Province in recent years to find a local sugar dates mutant of new varieties of "Mid-Autumn crisp dates. The varieties of meat is delicate, crisp, juice, soluble solids content of31.76%, total sugar content of29.41%. Although this jujube high yield, but the unique climate of Hunan, cause fruit cracking. Fruit cracking appearance, very difficult, selling fresh fruit cracking brewing jujube wine is a better choice.Jujube wine containing macromolecules such as pectin and protein, prone to turbidity. Metal ions to generate metal complexes and metal salts, can also form an unstable system. Turbidity and sedimentation are serious impact on the appearance of the wine, not accepted by the seller. Therefore, the clarification of jujube wine transmittance, absorbance and non-biological stability are discussed. Natural clarification, centrifugal clarification, bentonite clarification, diatomaceous earth to clarify, chitosan clarification and gelatin clarification to clarify the effects and non-biological stability of jujube wine. The results showed that diatomaceous earth to clarify the effect of six kinds of different clarification methods best light transmission rate can reach87.4%when the dosage of0.3g/L, especially in the non-biological stability chitosan clarification process the best results.Jujube raw materials, optimize the use of single factor experiment and response surface method jujube wine fermentation conditions (soluble solids, yeast added, the pH, the main fermentation temperature). The results showed that:jujube wine optimal fermentation conditions optimized for soluble solids17.5, yeast added3.1g/L, pH value3.5, the main fermentation temperature of26°C. Under these conditions, the resulting products, alcohol10.28, comprehensive sensory score of83.75.The source and composition of jujube wine bitter substances. The results showed that the three parts of the jujube peel, stone and pulp, peel jujube wine bitter; Mid-Autumn crisp dates and Ziziphus jujuba for raw materials, brewing wine bitter significantly higher than that of Hami jujube (P <0.05); dried over80°C will significantly increase the bitterness of the jujube fruit wine (P <0.05); yeast added jujube wine bitter no significant effect (P>0.05). Solvent extraction method to extract the bitter constituents of the jujube fruit wine, identification by GC/MS analysis show that the benzene content of ethanol in jujube wine up to29.06%, jujube wine bitter substances detected esters, aldehydes, phenols, ketones, and other bitter substances.Study to clarify the method, the assay (silica gel, AB-8adsorption resin, S-8adsorption resin), the suppression method (white sugar) and ultrafiltration debittering effect of jujube wine. The results showed that:jujube wine bitter lowest chitosan treatment; assay, embedding and debittering effect inhibition assay is not obvious, ultrafiltration can effectively remove the jujube wine a bitter taste, alcohol content, total acid, total the sugar did not significantly affect the retention rate of the total number of colonies in more than98%.