Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds

This study demonstrates that the jujube maturity significantly affects the physicochemical properties, antioxidant capacities, and volatile profiles of jujube wine. The semi-red jujube wine exhibited the highest concentrations of total phenolics (1069.73 mg GAE/L) and flavonoids (629.82 mg RE/L), underscoring potential health benefits. These levels decreased with fruit maturation, with notable decreases in catechin, chlorogenic acid, and eugenol concentrations, especially evident between the semi-red and full-red stages. Amino acid concentrations, particularly proline, increased significantly with ripeness, from 5.93 mg/L in semi-red stage to 775.91 mg/L in sweetheart stage, enhancing the wine's flavor complexity. Volatile analysis showed significant changes in the aromatic profile at the sweetheart stage, enriching the wine with fruity and floral esters. These results emphasize that the selection of optimal ripeness depends on balancing the chemical, nutritional, and sensory qualities most desired in jujube wine, providing practical guidelines for wine producers.