Preparation and application of immobilized brewing yeasts for fruit wine of pineapple

The immobilized yeast was made from pineapple wine yeast which was separated by ourselves by embedding of different concentration of sodium alginate and calcium chloride.Single factor orthogonal experiments were designed to optimize optimum conditions.The immobilization conditions were studied.The results indicated that with 3% sodium alginate and 3% calcium chloride,calcium chloride pH of 6.5 the mechanical strength of immobilized yeasts reach the best.The optimal conditions of fermentation were as follows: fermentation at 32 ℃,initial of glucose of 18%,filling fraction of 10% and pH 4.5.Under the conditions,it had a highest productivity of immobilized yeast.Each quality of the fruit wine fermented by immobilized yeast was better than by free yeast.