Quality analysis of jujube wines as affected by jujube varieties for material

This study aimed to investigate quality differences among jujube wines fermented from five representative jujube varieties in China, namely Ziyuan, Hui, Huping, Zanhuang, and Goutou. Basic physicochemical indices were determined according to national standard methods, while organic acids and aroma compounds were analyzed using ion chromatography and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Sensory evaluation was also performed to assess flavor characteristics. Significant variations in physicochemical properties were observed among wines produced from different varieties. Succinic acid, lactic acid, and acetic acid were identified as common organic acids, with concentration ranges of 0.26-0.48 g/L, 0.25-2.36 g/L, and 0.25-1.51 g/L, respectively. Esters were the dominant aroma compounds, accounting for approximately 60% of the detected components; of these, ethyl esters comprised about 58%. Key aroma contributors included isoamyl acetate, ethyl caproate, ethyl enanthate, and ethyl caprylate, which provided floral, fruity, and solvent-like notes. Wines produced from Hui and Huping varieties exhibited more balanced sensory characteristics, with a sugar-acid ratio close to 1, similar organic acid profiles (citric acid, quinic acid, succinic acid, lactic acid, and acetic acid), higher aroma compound diversity, and clustering within the same quadrant in PLS-DA analysis. These results suggest that Hui and Huping jujube varieties are particularly suitable for wine production.