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