Studies on the Fermentation Technics of Dry Wild Jujube Wine

Abstract:

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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 and 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

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Price:

$35.00

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