| Abstract: | Fermentation processes were studied,with an aim of improving the quality of Chinese jujube wine.Results showed the quality of the wine made from fresh Chinese jujube and dried Chinese jujube were similar,but wine made from excessively dried Chinese jujube showed decreased quality.The reducing sugar content in Chinese jujube juice extracted by pectic enzymes was higher than the reducing sugar content extracted by hot water,however,methanol content in wine extracted by pectic enzymes also increased.Therefore the hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than that using filtered juice readjusted to 20% soluble solid content .(SSC) with sucrose or glucose.The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable for fermentation of Chinese jujube wine.Fermentation was carried out at 21-25℃.The concentration of SO2 in wine affected fermentation time and the optimum additional amount was 40 mg L-1.Post fermentation storage in oak barrel improved the quality of Chinese jujube wine,as did 4.5% diatomite filtration. |
