Study On The Production Technology Of Fermenting Red Jujube Wine With Slurry Method

Slurry fermentation jujube wine is a characteristic wine which is made from dried red jujube as raw material,soaked in raw materials,beat with water,inoculated with yeast,fermented,terminated fermentation and clarified.Jujube wine has strong jujube,harmonious body,sweet and sour taste,small bitterness,and typical sweet and sour jujube fruit wine characteristics.This paper takes Jishan Banzao as raw material.The main research contents are as follows:?1?The effects of different starter on the alcoholic degree,nutritional index and antioxidant activity of red jujube fruit after fermentation were studied,and the strains suitable for fermented jujube wine were selected.?2?The jujube raw materials were treated under different steaming time,and the effects of steaming time on the nutritional indexes and antioxidant capacity of jujube fruit wine after fermentation were analyzed.?3?The jujube wine in the fermentation is subjected to different methods of'sweet sugar'to terminate the fermentation,and the method suitable for terminating the fermentation of jujube wine is screened out.?4?The clarification of jujube wine was carried out by different methods.By comparing the light transmittance of the clarified wine for 3 days,and combined with the sensory evaluation,the most suitable method for clarification of jujube wine was screened out.The results showed as followed:?1?Screening out the physical and chemical indicators and sensory evaluation of fermented jujube wine by using four different fermenting agents,such as LA DELICIEUSE active dry wine yeast?abbreviation:LA-D yeast?,Angel yeast,Fen-flavour distiller yeast and potato distiller yeast.The strain suitable for the fermentation of jujube fruit wine is Dibo Shi LA-D yeast.The yeast has excellent fermentation performance and the quality of the red jujube wine after fermentation is good,the flavor is coordinated,the jujube is rich in flavor,sweet and sour,and the bitterness is small,and the wine is clear and amber.The fermented red jujube wine has an alcohol content of 10.6%vol,a total flavonoid content of 3.490 mg/mL,an amino nitrogen content and a Vc content of 933.3,213.37 mg/100 mL,respectively,and a total polyphenol content of 0.212 mg/mL.In the fragrance type wine.The superoxide anion radical scavenging rate was 88.75%,the DPPH free radical scavenging rate was 92.8%,and the reducing power A_700nm00nm was 2.452,which had good antioxidant activity.?2?The jujube wine fermented after 10 minutes of steaming has the best quality,the highest sensory score,clear and transparent wine,amber color,jujube,sweet and sour taste,less bitter taste,typical acid Liqueur style.The soluble solids of red jujube wine fermented under this condition was 8.0 Brix,the alcohol content was 11.60%vol,the acidity was 6.215g/L,the amino nitrogen content and the Vc content were 602.7,283.65 mg/100 mL,respectively,and the total flavonoid content were 2.568 mg/mL,the scavenging ability of jujube wine to DPPH free radicals reached 86.53%,and the reducing power was 2.420 at A_700nm,which had good antioxidant activity.?3?By comparing the effects of SO₂ termination method,Pasteur heating method,centrifugal separation yeast method,centrifugal separation yeast combined with SO₂ method,microwave heating method and low temperature filtration on the termination fermentation of jujube wine.The results showed that the above methods could delay the fermentation of jujube wine to a certain extent.Under the heating condition of heating at 90?for 2 min,the fermentation of jujube wine could be effectively inhibited.And the jujube wine after termination of fermentation has good appearance,aroma,taste and typicality.?4?The effects of different concentrations of bentonite,chitosan and pectinase clarifying agent on the clarification effect of jujube fruit after natural clarification and heat clarification for 3 days were studied experimentally.The results showed that jujube wine had the highest light transmittance at 805 nm.Comparing the effects of three different clarifying agents on the clarification effect of jujube wine,it is concluded that the clarification effect of bentonite is better than that of chitosan and pectinase.The clarifying effect after adding the clarifying agent and heat treatment is superior to the clarifying effect in the natural state.Between the addition of the clarifying agent and the heat treatment,standing for a period of time is conducive to the clarification of the jujube wine.The best clarification condition for jujube wine is:the amount of bentonite added is 2.4 g/L,and it is heated and clarified after standing for 30 min.The clarified red jujube wine has a high degree of clarity,a bright color,a reddish jujube,and a jujube flavor unique to jujube wine.