Paper Title:
Studies on the Fermentation Technics of Dry Wild Jujube Wine
  Abstract

In this study, we tried to utilize wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, pH value: 4.0, fermentation temperature: 24°C, and inoculum concentration of dry yeast: 0.3%. The produced wine was amber, clear and transparent, fresh jujube fruit aroma, and had mellow and harmonious taste. Its alcohol content was 12.6% vol, the content of residual sugar was 1.5 g/L, vc content was 350 mg/L and total acid were 4.0 g/L.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2951-2956
DOI
10.4028/www.scientific.net/AMR.236-238.2951
Citation
Y. H. Liu, Q. X. Zhao, "Studies on the Fermentation Technics of Dry Wild Jujube Wine", Advanced Materials Research, Vols. 236-238, pp. 2951-2956, 2011
Online since
May 2011
Export
Price
$32.00
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