The invention relates to the technical field of fermented
wine manufacture, particularly to jujube fermented
wine manufacture technology. According to the technology, the problem that
methanol exceeds the standard is solved, and the fermented
wine product is guaranteed of abundant
nutrition and good taste. The technology comprises the following steps: 1) juicing jujubes, which includes selecting and washing jujubes,
blanching the jujubes with water at 80-90 DEG C for 5-10 min, putting the obtained jujubes in a juicer, adding water according to a ratio of jujubes to water being 1:1-3, and adding edible
ethanol, the volume of which is 1-5% of the total volume; 2) performing
enzymatic hydrolysis; 3) performing primary
fermentation, which comprises putting filtered jujube juice in a
fermentation cylinder, adding 100-500 ppm of activated angel
fruit wine active dry
yeast with the
fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5; and 4) performing secondary fermentation, which comprises taking the supernatant liquid out, pouring the supernatant liquid in the cylinder, adding 100-500 ppm of activated angel Baijiuwang active dry
yeast with the fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5.