Folding Power Wheel Chair,Auto Wheelchair Foldable Electric,Wheelchair Foldable Electric,Automatic Folding Power Wheel Chair Suzhou Danyazhihe Technology Co., Ltd , https://www.autowheelchairs.com
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-focused, and natural food choices. As a result, leveraging China's abundant jujube resources to produce jujube wine holds significant practical value and potential for growth.
Jujube wine is a unique type of low-alcohol fruit wine made primarily from wild jujubes. The production process involves careful selection, washing, and removal of seeds, followed by semi-fermentation. This innovative beverage offers multiple health benefits, such as quenching thirst, nourishing the lungs, and calming the liver.
Wild jujubes are smaller and rounder than common dates, with a deep purple-red skin that is smooth and free of wrinkles. They have a slightly sour taste and can be consumed raw or used for medicinal purposes. These plants are hardy shrubs, capable of thriving in harsh conditions—resistant to drought, cold, and pests. Since they do not require chemical pesticides, they are considered a green and eco-friendly 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—three times more than red dates, ten times more than apples, and twenty-five times more than citrus fruits. According to the *Compendium of Materia Medica*, wild jujubes help regulate body temperature, relieve internal stagnation, ease muscle pain, improve sleep, and support the five major organs. They are known for strengthening the body, enhancing vitality, and promoting overall well-being.
The production of jujube wine follows a meticulous process:
Jujube → Sorting → Washing → Crushing → Fermentation → Separation → Juice → Post-fermentation → Blending → Clarification → Freezing → Filtration → Storage → Final Filtration → Sterilization → Packaging → Inspection → Finished Product
Key steps include:
1. Selecting high-quality, mature, and undamaged jujubes that are clean and uniform in size.
2. Crushing the fruit while preserving the seeds.
3. Adding 10% sugar water to submerge the fruit, along with sulfur dioxide and 3–5% yeast culture for fermentation. The temperature should be maintained between 24°C and 30°C, with an initial fermentation period of 4–7 days.
4. After fermentation, the juice is transferred to a post-fermentation tank for 15–20 days.
5. The wine undergoes clarification, freezing at -70°C for 7–10 days, followed by filtration, storage for 30 days, and final sterilization before packaging and inspection.
Sensory and chemical characteristics of jujube wine include a rich brown-red color, clarity, no visible particles or sediment, a balanced sweet-sour flavor, a mellow and full-bodied taste, a long-lasting aftertaste, and a distinct honey-jujube aroma. It has an alcohol content of 10%–14%, total sugar of 50–180 g/L, total acidity of 5.0–10.0 g/L, and dry extract of at least 16 g/L (Zhang Chao).