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- W2357447859 abstract "Using Shanbei Goutou jujube as raw materials,the jujube wine was prepared by deferent ways in order to find a suitable fermentation technology for industrialized production.The liquor yield,VC content,alcohol content and methanol content of the jujube wine were optimized.The optimum conditions were obtained as follows: the ratio of material to liquid 1:3,yeast inoculum 1.5‰,sulfur dioxide 30mg/L,enzyme 0.1‰,fermentation temperature 25℃ and fermentation time 15d.Under above conditions,the juice yield 77%,alcohol content 8.4%vol,VC content 3.58mg/100g and methanol content 0.082g/L.Its total antioxidant capacity and clearance rate on DPPH radical were better than those of medlar wine.After clarification,the jujube wine was transparent and amber with rich harmonious jujube aroma and flavor." @default.
- W2357447859 created "2016-06-24" @default.
- W2357447859 creator A5025295019 @default.
- W2357447859 date "2011-01-01" @default.
- W2357447859 modified "2023-09-23" @default.
- W2357447859 title "Comparison on fermentation technologies of jujube wine" @default.
- W2357447859 hasPublicationYear "2011" @default.
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