Study on Peach Wine by Immobilized Yeast Fermentation

Immobilized yeast free yeast were used respectively in the experimental production of peach wine with peach as raw materials and the experimental results were contrasted.The results indicated that immobilized yeast led to quicker fermentation thanfree yeast and the initial sugar content,temperature,pH value and Na2SO3 content played an important role in immobilized yeast fermentation.Through orthogonal tests the optimal technical conditions for immobilized yeast fermentation wereas follows:temperature at 20℃,intial sugar content as 25%,pH value as 5 and Na2SO3 as 30mg/L.