Abstract:

The production technology of pineapple wine using active dry yeast D254 as the fermentation starter was optimized by quadratic general rotary unitized design. The changes of alcohol concentration, total sugar content and density were tested during 17-day fermentation. The optimal conditions for the fermentation of active dry yeast D254 were: initial sugar content 219.8 g/L; pH 3.5; and fermentation temperature 19.8 ℃ and that the maximum sensory score of pineapple wine under these conditions was up to 91.5.

Key words: pineapple wine, active dry yeast, fermentation performance testing, quadratic general rotary unitized design