Screening of yeast for pineapple fruit wine production and the fermentation capability testing

A good yeast for production of pineapple fruit wine was screened from the pineapple waste with different grade maturity after three round screening.The strain had a good fermentation capability to pineapple juice,and could produce high alcohol production and typical fruit aroma.The tolerance factors including the temperature,pH,the original sugar content,SO2 and alcohol were investigated.The results show that temperature over 35 ℃,which negatively effect the alcohol production of yeast,suitable temperature is 30 ℃,alcohol production increase to peak under pH 5.0.The fermentation capability of yeast is inhibited when original sugar content grows over 25 °Be.SO2 treatment concentration at 60 mg/L is good for fermentation,which continue increasing will reduce the alcohol capacity of yeast.The limitation of alcohol resistance is 11%.