Study of Double Yeast Fermentation Condition in Longan-Pineapple Compound Wine

[Objective] To study the impact of double yeast fermentation on the quality of longan-pinapple compound wine,so as to provide references for its production.[Method] Two kinds of fruit wine yeast strains were mixed together to test the fermentation effect on longan-pineapple compound wine.[Result] The single-factor test showed that longan-pineapple compound wine,which was made from the mixture of fruit wine yeast GJJM 1.69 and GJJM 1.67,had a better color and flavor,as well as a higher alcohol yield rate,in compared with that made from single GIM 2.92 grape wine yeast and other combinations of the double wine yeast.The optimal conditions for the fermentation of fruit wine yeast GJJM 1.69 and GJJM 1.67 mixture in the production of longan-pineapple compound wine were 6×103 cells/ml inoculations,0.006 mg/L sodium bisulfate,26% of initial fermentation sugar concentration and pH 3.4.[Conclusion] The longan-pineapple compound wine produced in this study had good taste and high nutrients.