Abstract: This research studied the effects of different amounts of diammonium phosphate on the fermentation performance and volatile composition of jujube wine fermented by Saccharomyces cerevisiae. The results showed that diammonium phosphate could increase the specific growth rate and fermentation activity of yeast, shorten the fermentation time, and enrich the fruity and floral aroma components of jujube wine. GC-MS analysis showed that at a diammonium phosphate concentrate of 320 mg/L, ester concentration and odor activity value (OAV) of jujube wine were the highest; furthermore, the sensory score of the wine was 90 and it not only had a rich jujube flavor, but also possessed a pleasant floral and fruity aroma.

Key words: jujube, jujube wine, diammonium phosphate, volatile composition