Study On Clarification And Aging Methods Of Jujube Brandy

Jujube wine originated in the Northern Song Dynasty 1033 years in Jinzhong,Shanxi.The brewing of red jujube wine has a history of thousands of years in the Taihang Mountain area of China,but the wine has a high precision of 60 %vol ~70 %vol without the processing of blending and other processing.With the increasing level of national living standards,the market demand of low alcohol liquor is large,and there is no light in the development process of red jujube brandy(38 %vol ~40 %vol).In order to solve this problem,activated carbon treatment and oak chip aging are applied to the red jujube wine after reduced alcohol.Study on the effect of clarification process of active carbon column and aging process of oak chips on quality of jujube brandy.The main test results are as follows:1.The effect of activated carbon column clarification process on the stability of reduced red jujube brandy was studied.The use of coconut shell alcohol-specific activated carbon as a clarification aid,light transmittance,and total ester as inspection indicators,the effects of different coconut shell activated carbon addition amounts,different peristaltic pump rotation speeds and different filtration times on the clarification effect were studied.On the basis of single factor tests,orthogonal test optimization was performed.The results showed that:The light transmittance increased with the increase of the peristaltic pump speed,the increase of filtration times,and the increase of the amount of activated carbon;The total ester content is the opposite.The suitable clarification process conditions are: The amount of activated carbon added is 2%,the peristaltic pump processing speed is 40 r/min,and the number of filtration times is 4 times,which can make the wine after clarification clear and transparent.To maintain the characteristics of the original wine to the maximum extent,the smallest total ester loss,effectively solve the turbidity and dull phenomenon of jujube brandy.2.GC-MS was used to compare the volatile flavor components of jujube brandy,jujube brandy with low alcohol accuracy and jujube brandy after treatment were clarified.The results showed that the selection of volatile flavor compounds with more than 80 of the matching degree was found in the three kinds of wine samples.The content and types of alkanes were almost no,and the contents and types of alcohols and acids were also rich.It provides a guarantee for the taste and aroma of the wine body.3.The effects of three kinds of aging materials,such as America oak chips,French oak chips and Yanshan oak chips,on the quality of jujube brandy were studied.With the total acid,total ester and total phenol as the inspection indexes,comparison of natural aged red jujube brandy,The optimum addition and treatment time of three kinds of wood chips were determined as follows: The effect on the quality of red jujube brandy in Yanshan oak chips was 11 g/L,treatment time was 50 d;the addition of America oak chips was 8 g/L,and the treatment time was 40 d;the addition of French oak chips was 8 g/L,and the treatment time was 50 d.4.The differences in physicochemical and sensory quality of American oak chips,French oak chips and Yanshan oak chips were studied and analyzed.There was almost no difference in physicochemical indexes between the three kinds of wine and brandy sold in the market.In comparison of flavor substances,three kinds of wine samples increased in content and type,brandy in the market has more flavor compounds on flavor substances;The three kinds of alcohols and other kinds of substances are more abundant,the content of esters is the most abundant,It can support the aroma components of wine and make the rough taste of wine become full.In aspect of sensory evaluation,the jujube brandy which is aging with Yanshan oak chips has the highest score and best taste.In summary,Yanshan oak chips can replace imported oak chips to achieve the same aging effect without affecting the taste.This study provides a theoretical basis and technical support for the diversified development of jujube brandy and the substitution effect of Yanshan oak wood aging on imported oak aging.