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Making of jujube wine
With the continuous progress of society and the rapid development of science and technology, people have become increasingly conscious of the importance of nutrition and health in their daily lives. In recent years, dietary trends have gradually shifted toward more nutritious, health-conscious, and natural food choices. As a result, there is growing interest in utilizing China's abundant jujube resources to develop jujube wine, which holds great practical and commercial significance.
Jujube wine is a unique type of low-alcohol fruit wine made primarily from wild jujubes. The production process involves careful selection, washing, and de-pitting of the fruits before undergoing semi-fermentation. This innovative beverage not only offers a refreshing taste but also has health benefits such as quenching thirst, soothing the lungs, and calming the liver.
Wild jujubes, also known as Chinese dates, are smaller and rounder than common jujubes. Their skin is deep purple-red, smooth, and free from wrinkles. They have a tart flavor and can be eaten raw or used for medicinal purposes. These plants are hardy shrubs that thrive in harsh conditions—resistant to drought, cold, and pests. Unlike cultivated varieties, they do not require artificial pesticides, making them an environmentally friendly and naturally grown food source.
Nutritionally, wild jujubes are highly valuable. Per 100 grams of dried wild jujubes, there are 4.5 grams of protein, 2.6 grams of fat, and 74.8 grams of carbohydrates. Additionally, they contain between 870 to 1,170 milligrams of vitamin C per 100 grams of pulp, which is three times that of regular dates, ten times that of apples, and twenty-five times that of citrus fruits. According to the *Compendium of Materia Medica*, wild jujubes help regulate body temperature, relieve internal stagnation, ease joint pain, improve sleep, and promote overall well-being. They are considered sweet, sour, and slightly warming in nature, with properties that nourish the liver, calm the heart, and enhance vitality.
The production process of jujube wine involves several key steps: sorting, washing, crushing, fermentation, separation, post-fermentation, blending, clarification, freezing, filtration, storage, sterilization, packaging, and final inspection. Each stage requires precision to ensure quality and consistency. For instance, the raw materials must be fully matured, uniform in size, and free from damage. After crushing, the fruit is placed in a fermenter with 10% sugar water, sulfur dioxide, and 3–5% yeast culture. Fermentation occurs at 24–30°C for about 4–7 days. Following this, the juice is transferred to a post-fermentation tank for another 15–20 days. After aging and freezing at -70°C for 7–10 days, the wine is filtered, sterilized, and finally packaged.
Sensory and chemical characteristics of jujube wine include a rich brown-red color, clarity, and a balanced sweet-sour flavor. It has a mellow and smooth texture, with a long-lasting aftertaste and a distinct honey-jujube aroma. Alcohol content ranges from 10% to 14%, total sugar between 50–180 g/L, total acidity from 5.0–10.0 g/L, and dry extract of at least 16 g/L.
By leveraging the natural benefits of wild jujubes, jujube wine represents both a traditional and modern approach to healthy beverage production, offering consumers a unique and nutritious alternative to conventional wines.