| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 91 === In recent years, wine is a new favorite for consumers as human concern their health more in Taiwan. The severe problems were happened due to over production of jujube and low quality of wine. This study is concerning the flavor and quality of the jujube wine make of the local jujube in order to increase its utility.
The market of wine has been steadily increasing for these years. Taiwan，s government has released licenses of wine making now, in order to satisfy diversified demands of consumers and to raise the utility of the second-grade fruits, it''s urgent to develop local fruit wines, and it can decrease the impact on local farmers and the wine industry caused by joining World Trade Organization（WTO）. This study is to survey the condition of jujube wine making, the optimum process and the index of qualitative analysis will be studied also.
The jujube flesh treated with different yeast strains showed the different quality, it had the better flavor by inoculating Red star Premier Cuvee. The sugar content, specific gravity, alcohol content, pH value, titratable acidity and volatile acidity varied with the different fermentative temperature during jujube fermentation, and the optimum fermentative temperature was at 15℃. The bentonite showed the best effect on jujube wine clarification, the optimum aging condition were at 15℃or 25℃.
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