This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water (100℃, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

Abstract
 서 론
 재료 및 방법
  1. 실험재료 및 시약
  2. 대추와인 제조
  3. 품질 분석
  4. 생리 활성 측정
  5. 통계분석
 결과 및 고찰
  1. 대추와인의 일반성분 분석
  2. 대추와인의 색도 및 hue, intensity
  3. 대추와인의 총 폴리페놀 함량
  4. 대추와인의 DPPH 라디컬 소거능
  5. 대추와인의 총 안토시아닌 함량
  5. 대추와인의 총 안토시아닌 함량
  6. 대추와인의 탄닌 함량
 요약 및 결론
 References

• 박정미(충청북도농업기술원 와인연구소 농업연구사) | Jung-Mi Park, (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author
• 최원일(충청북도농업기술원 와인연구소 농업연구사) | Wonil Choi (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박혜진(충청북도농업기술원 와인연구소 농업연구사) | Hyejin Park (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 한봉태(충청북도농업기술원 와인연구소 농업연구사) | Bongtae Han (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 노재관(충청북도농업기술원 와인연구소 농업연구관) | Jaegwan Noh (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)