Production of Pineapple Wine by Immobilized Yeast Fermentation

Wine yeast,bread yeast,be er yeast and grape wine yeast were used respectively in the experimental productio n of pineap-ple wine with pineapple as raw materials and the experimental resul ts were contrasted.The results indicated that wine yeast achieved the highest a lcohol content(8.8%,v/v)in fermentation,immobilized yeast led to quicke r fermentation than free yeast,and the initial sugar content,temperature and p H value played an important role in immobilized yeast fermentation.Through orth ogonal tests,the op-timal technical conditions for immobilized yeast fermentat ion were as follows:temperature at20℃,initial sugar content as20%,and p H value as5.(Tran.by YUE Yang)