Study on the Immobilized Condition and Fermentation Characteristics of Yeast for the Production of Composite Banana-Pineapple Wine

[Objective]The research aimed to study the best immobilized condition of yeast and the fermentation characteristics of immobilized yeast used in the production of composite banana-pineapple wine.[Method]The dry yeast used for fruit wine production was immobilized by calcium alginate as a carrier.Then the intension of dry yeast immobilized by calcium alginate and CaCl2,and the indices such as alcoholic strength,residual sugar and total acidity in the process of fermentation were determined.[Result]The results showed that the best immobilized conditions were 2.0% sodium alginate and 4.0% CaCl2.The quality of the fruit wine fermented by immobilized yeast was better than by free yeast.[Conclusion]The production of composite banana-pineapple wine by immobilized yeast had several advantages such as first,continuous and ecnomical.