Abstract:

The jujube wine was fermented in the jujube juice, which contains 20% reducing sugar. A comparison study of different yeast as wine yeast dry red B, wine yeast AL41, Angel brand high active dry wine yeast and so on, indicated that wine yeast AL41 is the most suitable yeast for wine brewing, under different tests . The optimum brewing conditions are as follows: SO2 quantity 80 mg/L, dry yeast quantity 0.3%, fermentation temperature 25 ℃ and fermentation period 13d. The jujube wine with 10% alcohol degree was obtained from original wine after being clarified.

Key words: dried jujube from Hami aera of Xinjiang, wine brewing, process