Study On The Technology Of Fermented Jujube Wine

In this paper,fermented jujube wine brewing technology and aroma components were explored from three aspects.Firstly,Junzao jujube in Xinjiang was selected as experimental material,and in view of the disadvantage that dried jujube is not easy to extract juice,high temperature cooking combined with enzymatic hydrolysis extraction was adopted to improve the effect of jujube juice extraction.Secondly,the processing parameters of juice extraction and jujube wine fermentation were optimized by response test.Finally,the aroma components of jujube wine under different fermentation parameters were qualitatively and quantitatively analyzed by GC-MS,and the characteristics of jujube wine contributed aroma and had a greater impact on sensory quality were screened out,in order to provide a theoretical reference for further processing of fermented jujube wine in the future.The main results are as follows:1.Through single factor experiment,the three factors which have great influence on the extraction effect were selected as enzyme dosage,enzymatic hydrolysis temperature and enzymatic hydrolysis time to carry out response interview test,and the content of reducing sugar(%)was taken as the response.The optimum enzymatic hydrolysis process was obtained as follows: the amount of enzyme was 0.39 g/L,the temperature of enzymatic hydrolysis was 60.85 ℃,and the enzymatic hydrolysis time was 3.7h.At this time,the content of reducing sugar(%)could reach the maximum value to 29.21%.The average reducing sugar content(%)was 28.69% and the coincidence rate was 98.22%.2.Through single factor experiment of fermentation technology of jujube wine,three factors,yeast inoculation amount,fermentation temperature and fermentation pH,which had great influence on jujube wine,were selected for response test.In response to sensory score,the optimum fermentation parameters of jujube wine were obtained as follows: yeast inoculation amount 0.47g/L,fermentation temperature 21.27℃,fermentation pH=3.62,and the sensory score of jujube wine as high as 90.36 at this time.The average sensory score of jujube wine was 87.83,and the coincidence rate was 97.20%.3.Solid phase microextraction was used to enrich the aroma of jujube wine with different brewing techniques.Through qualitative and quantitative analysis of aroma substances by GC-MS,13 characteristic aroma components were identified,10 of which were esters,namely butanoic acid ethyl ester,butanoic acid 2-methyl-ethyl ester,1-butanol,3-methyl-acetate,hexanoic acid ethyl ester,octanoic acid ethyl ester,decanoic acid ethyl ester and ethyl 9-decenoate,dodecanoic acid ethyl ester,benzenepropanoic acid ethyl ester and dodecanoic acid ethyl ester;one alcohol is 1-butanol 3-methyl;two carbonyl compounds are nonanal and decanal,respectively.