| 摘要 |
PURPOSE: A method for manufacturing ice jujube wine is provided to ensure high sweetness of the jujube and to enhance the flavor and sweetness by fermenting at low temperature. CONSTITUTION: A method for manufacturing ice jujube wine comprises: a step of freezing and thawing jujube and repeating 2-5 times and juicing; a step of adding sodium sulfite(Na_2SO_3); and a step of inoculating yeast to the mixture and fermenting at 15-19°C for 15-40 days. The method further comprises a step of mixing apple juice and a step of adding food preservative. The food preservative is DHA, sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, propionic acid, and sodium acetate. The alcohol concentrateion of the ice jujube wine is 8-10%. |
