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Brewing Jujube Brandy with D aqu and Yeast by Solid‐State Fermentation
Author(s) -
Li Shugang,
Mao Zhiyang,
Wang Ping,
Zhang Ye,
Sun Panpan,
Xu Qian,
Yu Jun
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12208
Subject(s) - brewing , fermentation , chemistry , food science , yeast , pectinase , flavor , solid state fermentation , hydrolysis , sugar , enzymatic hydrolysis , raw material , chromatography , biochemistry , enzyme , organic chemistry
Abstract C hinese J unzao jujube in X injiang is a high‐quality brew resource because of its high sugar content. Jujube paste was hydrolyzed by a multi‐enzyme and then fermented with D aqu and yeast through a solid‐state fermentation process. After distilling and aging, the final product has a typical characteristic of brandy. The optimal hydrolysis conditions were a mixture of pectinase and cellulase with a ratio of 1:3, a dosage of multi‐enzyme of 0.75% (w/w), an enzymolysis pH of 3.5–4.0, a temperature of 50 C and a time of 3 h. The optimal fermentation process was as follows: active dry wine yeast‐ SY yeast strain, dosage of yeast of 0.5%, dosage of D aqu of 18%, fermentation temperature of 25 C and fermentation time of 21 days. After distilling and aging, the alcohol content was 51.5% (v/v) and gas chromatography‐mass spectrometry (GC‐MS) analysis demonstrated that the final product has rich, unique flavor characteristics. The results indicated that D aqu and solid‐state fermentation can promote and enrich the flavor formation of jujube brandy. Practical Applications Jujube output increases rapidly in C hina, especially in the X injiang area, but the development of process technology and high value‐added products of jujube is lacking. The present study provides a new process of brewing brandy with jujube. The results indicated that the enzymatic hydrolysis of raw jujube before fermentation was beneficial for its utilization. The solid‐state fermentation process was feasible for brewing jujube brandy; by combining a mixed strain of yeast and D aqu, a rich flavor of brandy was produced. This process should be a good example for brewing brandy products produced by other types of fruits.