Zizyphus jujube dates possess higher nutritional and pharmacological values. The optimal fermentation conditions of Zizyphus jujube dates wine were confirmed by single factor experiment and orthogonal test. The re-sults showed that the optimal conditions were material and water ratio 1∶3 g/mL, fermentation temperature 22℃, yeast inoculums 0.20 g/L, SO2 content 60 mg/L, and pH 3.5, respectively. The zizyphus jujube dates wine pro-duced under these conditions was a low alcohol juice wine with great color, flavor and test. The results could pro-vide the basic theories and technologies for development and production of zizyphus jujube dates products.% 红枣具有很高的营养价值和药用价值。通过单因素、正交实验确定出红枣酒的最佳酿造工艺条件为:最适料水比1∶3 g/mL,发酵温度22℃,酵母菌的接种量0.20 g/L,SO2添加量60 mg/L,发酵pH3.5。在此条件下制得的红枣酒色泽好,枣香浓郁,酒体醇厚,是一种酸甜适口的低酒精度的果酒。本研究结果可为红枣酒开发和生产提供了理论和技术依据。
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