The fermented jujube wine is mild in taste, rich in jujube flavor, mellow and sweet, and unique in flavor, which fully retains the nutritional value and medicinal value of jujube, and is a typical health beverage wine that is easily absorbed by human body.
I. Process flow
Raw jujube → selecting and removing impurities → cleaning → draining → baking → soaking → hot soaking → beating → coarse filtering → jujube juice → precooking → cooling → enzymolysis → heating to inactivate enzymes → cooling → clarification → filtering → jujube juice.
Clear jujube juice → adjust ingredients → heat sterilization → cooling → adding SO2→ inoculation and fermentation → cold and hot treatment → clarification → filtration → modification → jujube wine.
Second, the main points of operation
1. Baking: fermented with roasted red dates, the finished wine has a strong jujube flavor and mellow feeling.
2. Soaking: Adding SO2 in the process of soaking jujube and fermenting jujube juice can greatly reduce the loss of vitamin C in jujube fruit, and at the same time, it has the functions of increasing acid, inhibiting bacteria and resisting oxidation.
3. Enzymatic hydrolysis: The pectin content in red dates is high. Adding pectinase can promote the hydrolysis of pectin, improve the juice yield and be beneficial to fermentation. At the same time, the pigment can be stabilized and extracted.
Better tannins.
4. Fermentation: In order to produce more than 12% alcohol by fermentation, it is necessary to adjust the reducing sugar content of jujube juice to more than 20%. However, higher osmotic pressure will inevitably affect the fermentation speed of yeast, prolong the fermentation cycle, and may lead to the growth of some osmotic pressure-tolerant miscellaneous bacteria, which will affect the quality of wine. So sugar is generally added in batches to reduce the influence of osmotic pressure on yeast.
5. Clarification: Generally, gelatin ~ tannin, bentonite and chitosan are used for clarification, among which bentonite has the best clarification effect. However, because bentonite can adsorb both pigments and macromolecules such as protein, the color of jujube wine will be too light when the dosage of bentonite is too large.
Third, the sensory and physical and chemical indicators of jujube wine
Appearance: ruby color, clear and transparent, without suspended matter and sediment; Aroma: rich jujube fragrance, pleasant wine fragrance, harmonious fruit fragrance and wine fragrance; Taste and style: the wine is mild, full-bodied and full-bodied, with typical jujube wine style.
Physical and chemical indexes: alcohol content:11%~12% (v/v), total sugar (calculated as glucose) ≤ 4.0g/L, dry extract ≥ 16g/L, titrated acid ≥ 6.6.
The jujube fruit wine produced by the above technology retains the original flavor and nutritional components of jujube to the maximum extent. After testing, the product contains 17 amino acids, 7 of which are essential amino acids for human body. The content of zinc and iodine in minerals is relatively high, and the content of vitamins is also very rich, especially Vc. Jujube wine has an ideal effect on raising blood transferrin enzyme, improving immunity and preventing cancer in patients with allergic purpura, anemia, hypertension and liver cirrhosis, and is a good nourishing and health-preserving wine.
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