The Study On Jujube Wine Brewing And Clarification Processes

It is well-known that jujube is nutrient-rich. And it is also a traditional Chinese medicineand health care product. Jujube wine not only tastes mellow and fruity, but also extracts morefunctional ingredients in the fermentation process, like polysaccharide and rutin.This study was to compare four different fermentation processes, including directlyfermentation, cooking fermentation, broken fermentation and broken adding enzymefermentation, and analyzed four kinds of jujube wines’ differences on productivity, alcoholcontent, sense and methanol content. The enzymatic process extraction condition wasresearched. By analyzing polyphenols, flavonoids contents and DPPH radical scavenging rateof jujube wines, wines’ antioxidant capacities were compared. To identify the suitablemethods and clarifiers of jujube wine’s clarification, the study used centrifugal, lowtemperature and clarifiers to improve jujube wine stability and light transmittance. Thefollowing findings:1The best parameter of a jujube pectinase enzymatic extraction process as follows:0.1%pectinase, hydrolysis temperature was45℃, hydrolysis time was2h.2Yield, alcohol, and DPPH radical scavenging ability: broken and added enzymefermentation> broken fermentation> fermentation after cooking> directly fermented;polyphenol and flavonoid content: broken fermentation>broken and added enzymefermentation> fermentation after cooking> directly fermented The methanol content ofjujube wine: broken and added enzyme fermentation> broken fermentation> directlyfermented> fermentation after cooking. In sensory evaluation, the direct fermentation of winejujube, although the taste is flat but natural coordination; Jujube wine fermented after cooking,jujube fruity, lingering after-taste; broken fermentation, bitter and lack of soft; broken andadded enzyme fermentation of jujube wine had no bad smell and tasted coordination.3DPPH radical scavenging ability of different jujube wines was broken and addedenzyme fermentation> broken fermentation> fermentation after cooking> directly fermented,and the ability of removing the free radical with the content of polyphenols and flavonoidshad a certain dose-effect relationship.4The clarification effect of clarifers was better than the centrifugal and lowtemperature’s. Although the centrifugal and low temperature was simple, the effect of clarifywas not very good, the best light transmission rates were84.8%and86.9%. The best light transmission rate of clarifers was up to95.1%.5In the experiment, except gelatin and PVPP, three other clarifying agents had betterresults. Bentonite was the best among the five agents, which luminousness reached the peakpoint of92.9%by the use of1.0g/L～1.2g/L. The effect of the compound clarifier is betterthan single clarifier. And on the conditions of1.4g/L chitosan,5g/L bentonite and1.2g/Lcasein, the effect is the best with95.1%.