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The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increa...

The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increased to the highest value of $24{\sim}26^{\circ}C$ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of $13{\sim}53%$ and $43{\sim}51%$ after the 2nd brewing stage$(1{\sim}1.5day) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased In $1{\sim}3days$ of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in $2{\sim}2.5{\;}days$ and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.

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