The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality analysis. This study investigated the fermentation process conditions, the changes in physicochemical indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, respectively. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alcohol fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2'-amino-di (2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation.
Keywords: Alcoholic fermentation; Flavor compounds; Green jujube wine; Nutritional composition; Response surface methodology.
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