Optimization of fermentation technology and quality analysis of jujube original wine
Using dry jujube as raw material,the jujube wine was prepared,and then distilled jujube liquor was prepare by the distillation.The fermen-tation process of jujube original wine was optimized,its quality was analyzed,and the change rule of alcohol and methanol content with fermentation temperature,dry yeast inoculum and initial sugar content were explored during fermentation and distillation.The results showed that on the basis of single factor experiments,the optimal fermentation process of jujube original wine was obtained by equation fitted,which was fermentation tempera-ture 24 ℃,yeast inoculum 0.71 g/L and initial sugar degree 22 °Bx.Under these optimal conditions,the methanol and alcohol contents were 1.71 g/L and 12.51％vol,respectively.During distillation process,the alcohol content gradually declined from 66.2％vol to 0,while the methanol content in-creased from 1.69 g/L to a maximum of 5.05 g/L,and then rapidly decreased.The corresponding function relationship of collected distillate volume with alcohol content and methanol content could be described by fitted equation.The distilled liquor was clear and transparent,with obvious jujube fragrance and unique style,the sensory evaluation score,methanol content,alcohol content and alcohol recovery was 92,1.90 g/L,54.7％vol and 73.0％,respectively.
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