2024年3月30日 · Jujube wine, a fermented low-alcohol beverage is becoming a high-value-added product in the jujube industry. Compared with other fruit wines, the jujube wine, which has antioxidant, sugar, and lipid-lowering health effects, is produced by low-temperature light fermentation technology to maintain the original health properties ( Zhao et al., 2022 ).

2024年9月15日 · Jujube varieties were significant to the quality of jujube wines. ZHDZ-fermented wine was the yellowest and its color quality was the best. JUZ-fermented wine had the highest content of total free amino acids and volatiles. The comprehensive quality of jujube wine produced by DZ was the best.

Jujube wine can be produced by fermentation with Saccharomyces cerevisiae. Investigated the effect of initial sugar contain, inoculation concentration of the yeast, fermentation temperature, and pH on jujube wine quality found that jujube peel …

2020年7月6日 · The jujube wines with different fermentation time were classified clearly by their overall quality, and can be divided into three fermentation stages: early stage (0–24 hr), middle stage (36–132 hr), and late stage (144–240 hr). The main changes of jujube wine quality were in the middle stage of fermentation, particularly 36–132 hr.

2024年4月15日 · Yeast plays a crucial role in jujube wine fermentation. In this study, the effects of five commercial yeasts on the physicochemical parameters, color, antioxidant properties, phenolic profiles and flavor components of jujube wine were evaluated. The results showed the alcohol content of five wine samples ranged from 12.62% to 13.15%.

2021年2月10日 · The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, respectively. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different.

2020年7月6日 · By Multivariate Analysis of Variance, significant differences (p < .001) were observed among jujube wine samples in the three fermentation stages. Further analysis using Redundancy Analysis found that the major changes of jujube wine quality occurred in the middle stage of fermentation, particularly 36–132 hr.

2025年3月3日 · Jujube wine is a low-alcohol beverage wine made from jujube by fermentation and blending, which retains the original flavor and nutritional components of Jujube. The development status of jujube wine with single and compound raw materials development, jujube pretreatment, the application of yeast in jujube wine and the aroma components of ...

measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO 2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, respectively. The results showed that the variation trend of different sub-stances in green jujube wine in different fermentation periods were ...

2020年11月15日 · Effects of pretreatment methods and leaching methods on jujube wine were measured and compared. Multivariate statistical analysis is effective for the analysis of wine flavor. Blended-into-pulp and leached-by-pectase are most beneficial to jujube wine flavor.