Abstract:Suitable starter cultures for Chinese jujube wine were screened for from among six strains of Saccharomyces cerevisiae:BO2B,X16,F33,EC-118,Tibers,and FX10,and optimal fermentation conditions using the suitable starter culture were determined.The performance of six types of starter culture during fermentation,and the quality of the resulting Chinese jujube wine were analyzed and compared using jujube pulp as raw material,and using alcohol content,sensory evaluation,and antioxidant properties as indices.F33 yeast had strong fermentation capability,and was suitable for making Chinese jujube wine.Orthogonal testing was used to optimize fermentation conditions for F33 yeast,using sensory evaluation as the optimization parameter.Fermentation temperature was the major factor impacting Chinese jujube wine quality,followed by fermentation time.Both reached significant levels.The third most significant factor was quantity of yeast added,and the last was initial pH value.These latter two were not significant.After verification,optimal fermentation conditions using F33 yeast were:0.6 g/L added yeast,initial pH 4.0,temperature 26℃,fermentation time,7 d.Under these conditions,Chinese jujube wine with an alcohol content of 9.0% by volume,and a sensory evaluation score of 90.2 was obtained.