In this paper, fresh Muzao (Zizyphus jujuba cv. Muzao) at full-red and white-ripe periods were used as raw materials to brew low-alcohol jujube wines directly without cooking or extraction. The results showed that the contents of total acid, total phenolics, and total tannin of white-ripe jujube wines (WRJW) were significantly higher than that of full-red jujube wines (FRJW) under the same ratio of jujube fruit/water (P < 0.05). When the ratio of jujube fruit to water increased from 1:1 to 1:5, the total esters contents of WRJW increased from 2261.56 μg L−1 to 3671.51 μg L−1, but decreased in FRJW. Especially, the contents of ethyl octanoate, ethyl decanoate, and isoamyl caprylate in WRJW (1:5) were significantly higher than in other wine samples (P < 0.05). These three esters with a variety of aroma description characteristics can give jujube wine a more complex flavour. The sensory evaluation also showed that the WRJW (1:5) had the highest score. This wine had the following characteristics: clear and transparent, light yellow, pure elegant fruit and wine aroma, pleasant fragrance, harmonious wine body, fresh taste, sweet and sour, with typical characteristics of jujube wine. The research results can provide a theoretical basis and technical reference for the industrial production of high-quality jujube wine.
Bordiga, M., Piana, G., Coïsson, J.D., Travaglia, F., and Arlorio, M. (2014). Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing. International Journal of Food Science & Technology, 49(3): 787–796. https://doi.org/10.1111/ijfs.12366.
Borren, E. and Tian, B. (2020). The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: a review. Foods ,10(1): 13. https://doi.org/10.3390/foods10010013.
Cai, J., Zhu, B., Wang, Y., Lu, L., Lan, Y., Reeves, M.J., and Duan, C. (2014). Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chemistry ,154(0): 217–229. https://doi.org/10.1016/j.foodchem.2014.01.003.
Cai, W., Tang, F., Guo, Z., Guo, X., Zhang, Q., Zhao, X., Ning, M., and Shan, C. (2020). Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS. Food Chemistry, 330: 127330. https://doi.org/10.1016/j.foodchem.2020.127330.
Capone, S., Tufariello, M., and Siciliano, P. (2013). Analytical characterisation of Negroamaro red wines by “Aroma Wheels”. Food Chemistry ,141(3): 2906–2915. https://doi.org/10.1016/j.foodchem.2013.05.105.
Deng, Q., Penner, M.H., and Zhao, Y. (2011). Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Research International ,44(9): 2712–2720. https://doi.org/10.1016/j.foodres.2011.05.026.
Gao, Q.H., Wu, C.S., Wang, M., Xu, B.N., and Du, L.J. (2012). Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds. Journal of Agricultural and Food Chemistry, 60(38): 9642–9648.
Ji, X., Liu, F., Peng, Q., and Wang, M. (2018). Purification, structural characterization, and hypolipidemic effects of a neutral polysaccharide from Ziziphus jujuba cv. Muzao. Food Chemistry ,245: 1124–1130. https://doi.org/10.1016/j.foodchem.2017.11.058.
Komes, D., Ulrich, D., Ganic, K.K., and Lovric, T. (2015). Study of phenolic and volatile composition of white wine during fermentation and a short time of storage. VITIS–Journal of Grapevine Research, 46(2): 77–84.
Lee, J., Yun, J.H., Lee, A.R., and Kim, S.S. (2018). Volatile components and sensory properties of jujube wine as affected by material preprocessing. International Journal of Food Properties ,21(1): 2052–2061. https://doi.org/10.1080/10942912.2018.1514506.
Lu, Z., Fleming, H.P., Mc Feeters, R.F., and Yoon, S.A. (2002). Effects of anions and cations on sugar utilization in cucumber juice fermentation. Journal of Food Science, 67(3): 1155–1161. https://doi.org/10.1111/j.1365-2621.2002.tb09469.x.
Mao, K., Yang, C., Ding, W., Zhang, J., Ye, Z., Han, J., and Zhang, L. (2022). A method for tracing the six geographical indication (GI) jujube species by crude polysaccharide characterization. Chemical and Biological Technologies in Agriculture ,9(1): 45. https://doi.org/10.1186/s40538-022-00314-2.
Noguerol-Pato, R., González-Álvarez, M., González-Barreiro, C., Cancho-Grande, B., and Simal-Gándara, J. (2012). Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses. Food Chemistry, 134(4): 2313–2325. https://doi.org/10.1016/j.foodchem.2012.03.105.
Pino, J.A. and Fajardo, M. (2011). Volatile composition and key flavour compounds of spirits from unifloral honeys. International Journal of Food Science & Technology ,46(5): 994–1000. https://doi.org/10.1111/j.1365-2621.2011.02586.x.
Rajković, M.B. and Sredović, I.D. (2009). The determination of titratable acidity and total tannins in red wine. Journal of Agricultural Sciences, Belgrade ,54(3): 223–246. https://doi.org/10.2298/JAS0903223R.
Tang, F., Cai, W., Shan, C., Guo, Z., Hou, Q., Zhang, Z., and Dong, Y. (2020). Dynamic changes in quality of jujube wine during fermentation. Journal of Food Processing and Preservation ,44(9): e14704. https://doi.org/10.1111/jfpp.14704.
Tronchoni, J., Gamero, A., Arroyo-López, F.N., Barrio, E., and Querol, A. (2009). Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. International Journal of Food Microbiology, 134(3): 237–243. https://doi.org/10.1016/j.ijfoodmicro.2009.07.004.
Tufariello, M., Fragasso, M., Pico, J., Panighel, A., Castellarin, S.D., Flamini, R., and Grieco, F. (2021). Influence of non-Saccharomyces on wine chemistry: a focus on aroma-related compounds. Molecules, 26(3): 644. https://doi.org/10.3390/molecules26030644.
Wang, J., Huo, S., Zhang, Y., Liu, Y., and Fan, W. (2016a). Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines. International Journal of Food Science & Technology, 51(11): 2360–2366. https://doi.org/10.1111/ijfs.13215.
Wang, J., Huo, S., Zhang, Y., Liu, Y., and Fan, W. (2016b). Effect of different pre-fermentation treatments on polyphenols, colour, and volatile compounds of three wine varieties. Food Science and Biotechnology ,25(3):735–743. https://doi.org/10.1007/s10068-016-0127-2.
Wu, C., Gao, Q., Guo, X., Yu, J., and Wang, M. (2012). Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill). Scientia Horticulturae ,148: 177–184. https://doi:10.1016/j.scienta.2012.09.026.
Xu, L., Tang, Z., Wen, Q., Zeng, X., Brennan, C., and Niu, D. (2019). Effects of pulsed electric fields pretreatment on the quality of jujube wine. International Journal of Food Science & Technology, 54(11): 3109–3117. https://doi.org/10.1111/ijfs.14226.
Yuan, L., Li, G., Yan, N., Wu, J., and Due, J. (2021). Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking. Journal of Food Science and Technology ,59(1): 288–299. https://doi.org/10.1007/s13197-021-05013-8.