Studies on Process for Producing Banana-Pineapple Compound Fruit Wine by Immobilized Yeast Fermentation

[Objective] The study aimed to discuss the process conditions for producing the banana-pineapple compound fruit wine by immobilized yeast fermentation.[Method] With the matured banana and pineapple as the raw materials,the effects of different raw material ratio of banana and pineapple on the quality of the compound fruit wine and the effects of some factors such as the initial sugar content and the fermentation temperature on the formation of wine degrees in banana-pineapple compound fruit wine were studied by single factor experiment and the optimum fermentation process conditions for the banana-pineapple compound fruit wine were conformed by the orthogonal experiment.[Result] Under the immobilized yeast fermentation conditions,using the 1∶1 ratio of bananas and pineapples for fermenting and making the compound fruit wine could get optimum quality of the fruit wine.The range analysis showed that the factors effecting the fermentation process of the compound fruit wine were in order of the initial sugar fermentation temperature hydrogen sulfite sodium dosage pH value in the fermentation.The optimal fermentation process conditions for the wine were as follows: the initial sugar content was 30%,the fermentation temperature was 25 ℃,the hydrogen sulfite sodium dosage was 80 mg/L and pH value in the fermentation was 4.0.[Conclusion] The compound fruit wine produced under the optimal fermentation process conditions had the optimum quality with the typical banana-pineapple fruit wine flavor.