Studies on the process optimization of begonia and wild jujube complex wine

In this study, we tried to utilize begonia and wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, fermentation temperature: 26°C, pH value: 5.0, and inoculum concentration of dry yeast: 0.5%. The produced wine was amber, clear and transparent, fresh begonia and jujube fruit aroma, and had mellow and harmonious taste. Its alcohol content was 12.0% vol, vc content was 450 mg/L, total acid were 5.0 g/L and the content of residual sugar was 1.4 g/L.