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Study on the Technology of Double Yeast Fermentation in Banana-Pineapple Wine

Nong Zhi-rong

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Abstract

Two kinds of wine yeast strains were mixed together to test the fermentation effect on banana-pineapple juice mixture.The results showed that banana-pineapple wine mixture,which made from both wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132,had a better color and flavor,as well as a higher alcohol yield rate,in compared with single GIM2.92 wine yeast and other combinations of the double wine yeast.The orthogonal experiment testify that the optimal conditions which was used the mixture fermentation of wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132 in the banana-pineapple wine mixture wer inoculum 8 × 10 3 cells/mL,the amount of sodium bisulfite 0.008 %,initial fermentation sugar concentration 26 %,fermentation pH3.6.

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What this paper is about

Two kinds of wine yeast strains were mixed together to test the fermentation effect on banana-pineapple juice mixture.The results showed that banana-pineapple wine mixture,which made from both wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132,had a better color and flavor,as well as a higher alcohol yield rate,in compared with single GIM2.92 wine yeast and other combinations of the double wine yeast.The orthogonal experiment testify that the optimal conditions which was used the mixture fermentation of wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132 in the banana-pineapple wine mixture wer inoculum 8 × 10 3 cells/mL,the amount of sodium bisulfite 0.008 %,initial fermentation sugar concentration 26 %,fermentation pH3.6.

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Available abstract

Two kinds of wine yeast strains were mixed together to test the fermentation effect on banana-pineapple juice mixture.The results showed that banana-pineapple wine mixture,which made from both wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132,had a better color and flavor,as well as a higher alcohol yield rate,in compared with single GIM2.92 wine yeast and other combinations of the double wine yeast.The orthogonal experiment testify that the optimal conditions which was used the mixture fermentation of wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132 in the banana-pineapple wine mixture wer inoculum 8 × 10 3 cells/mL,the amount of sodium bisulfite 0.008 %,initial fermentation sugar concentration 26 %,fermentation pH3.6.

Key concepts: Wine, Yeast, Food science, Yeast in winemaking, Fermentation, Fruit wine, Sugar, PEAR

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