The Research Of The Fermentation Technology Of Jujube Wines And The Analysis Of Quality

In this paper, the yellow river beach date was chosen as the raw materials and didresearch on the breweing characteristics of it. The optimum fermentation conditions of thejujube liqueur wines were determined and the fermentation dynamics model of it wasestablished. In addition, the characteristic flavor was analyzed.There is an analysis about the content of the yellow river beach date, such as the sugar,acids, organic acids, the monosaccharide composition, minerals, amino acids and otheringredients. And an analysis of the quality of the materials and brewing characteristics of theyellow river beach date was made. The results showed that the date has big fruits and smallnutlet, higher sugar content. Fruit contains18kinds of amino acids and9kinds of mineralnutrients. They also has high acid amount and the sugar acid ratio appropriate which indicatedthat the yellow river beach date has very good brewing characteristics.Through analyzing the important influence factors such as the concentration of date,inoculation of S.cerevisae, the adding amount of SO2, fermentation temperature and the timeof stir during the brewed process, the results showed that when the date concentration is1:4,the Inoculation amount is2.5g/10L, the fermentation temperature is20℃, dosage of SO2is40mg/L and the time of stir is2T./d, the alcohol content is relatively high during the alcoholicfermentation process, and the sensory evaluation is relatively good.Based on the nonlinear fitting curve of Logistic model, Sgompertz model, Boltzmannmodel and DoseResp model, the dynamics models of cell growth, alcohol production andsubstrate consumption were established according to the yeast biomass, the content of alcoholand sugar. Through the analysis of fermentation kinetics model, the results showed that theS.cerevisiae was in logarithmic growth phase in the first96h, the rate of alcohol productionand sugar consumption was faster. And the S.cerevisiae was in the stable period after96h, therate of sugar consumption was slower, the alcohol entered statble time and reached themaximum11.7%(v/v).HS-SPME(headspace solid-phase micro-extraction) was applied to study the73volatilecompounds at different stages. For that purpose, data analysis tools were used to study thechanging trend of aroma that produced during the aging period of jujube wines. The biplotsgraph was obtained through principal component analysis (PCA) method. So we can identify the characteristic flavor compounds of jujube wines in every process and also can control thequality of fermented jujube wines.On the basis of laboratory studies, we can expand the production test using5T fermenterto conduct pilot scale experimentation. The result showed that the industrial production of reddate wine was feasible, and the wine had the unique flavor and soft taste, highly praised bycustomers. Meanwhile we developed production procedures to guide production of enterprise.