Study On Fermentation Technology Of Clarified Jujube Wine

Jujube is a kind of Chinese special fruit with high medical and health-care values, and it is abundant in China. Dried jujube was used materials through brewing yeasts to develop red jujube wine which contains nutritious from fruit. This green healthy jujube wine will have a vast market prospect and considerable economic benefits. In this paper, the yellow river beach jujube was chosen as the raw materials, and modern analysis methods was used to measure the change of each index in the fermentation process. The red jujube of the enzyme solution, selection of yeast species, fermentation conditions, ageing and clarification technology of the jujube wine were studied. The results show that:1. The best enzymatic hydrolysis condition: 4 times of water was added into the jujube, the quality of pectinase addition was 0.4%, the temperature of enzyme solution was 45℃, and the time was set 2 h.2. Respectively with AQ SY wine yeast, RED STAR Montrechet wine yeast, Dibosh fruit wine yeast, Lalvin RC212 wine yeast, Laffort F15 wine yeast to fermentate, the physical and chemical test and gas chromatography analysis carried out the Laffort F15 wine yeast is better brewing yeast.3. The best technical parameters of red jujube wine through multiple factors experiment: fermentation temperature was 23℃, SO2 was added into 80 mg·L-1, joining the 7% sucrose of jujube pulp weight, yeast quantity was 0.06%, the fermentation was generally 4 days.4. The jujube wine was got after the primary fermentation, and make it aging 40 days, the temperature was set 10~15℃. The volume of 1% chitosan solution and jujube wine is 9 to 100 to clarify the jujube wine, then filtering it with 200 nm ceramic membrane.5. The best fermentation technology and parameters:Jujubeâ†' selecting and cleaningâ†' drainâ†' baking(120℃, 15 min)â†' enucleationâ†' add 4 times of water, soaking, beatingâ†' enzymatic hydrolysis(pectinase quantity is 0.4%, 45℃, for 2 h)â†'add 7% sucroseâ†' sterlizationâ†' coolingâ†' add 80 mg·L-1 SO2 â†' primary fermentation(23℃, yeast quantity is 0.06%, for 4 days)â†' wine pomace separationâ†' newly produced liquorâ†' aging(10~15℃, 40 days)â†' clarification(1% of chitosan solution: jujube wine=9:100 v/v)â†' ceramic membrane filtrationâ†' bottlingâ†' finished product.6. Through calculation, each 500 g red jujube with no stone, add 4 times water to ferment, finally getting 500 mL jujube wine, and the percentage of alcohol is 9 %vol.