Study on rice wine primary fermentation with immobilized yeast

The rice wine primary fermentation was performed using immobilized yeast cells by sodium alginate and calcium chloride.The optimum immobilization conditions were as follows: the density of immobilized yeast cell was 109cfu/ml,the concentration of sodium alginate and calcium chloride were 2.0% and 4%,respectively.The growth curves of immobilized yeast and free yeast were compared.In addition,continuous primary fermentation of rice wine with immobilized yeast was performed for 12 times.The results indicated that alcohol degree of rice wine was around 7.4%vol,which was similar to that of product fermented by free yeast,and the stability was ideal.