Abstract: Apple juice was fermented by calcium alginate-immobilized dried active yeast power to produce dry cider and clarification technology of the cider was studied. Results showed that the optimal fermentation conditions are as follows: inoculation amount of the calcium alginate-immobilized dried active yeast power 0.5%, fermentation temperature 20～25 ℃, and potential alcohol content reaching 10% (V/V) by adding sugars at the stationary phase. Then raw cider is obtained after the second fermentation. After being clarified by 0.2 g/L gelatin, 0.2 g/L bentonite and 0.1 g/L chitosan, the cider product is obtained with the characteristics of light yellow color, transparence, pleasant odor and pure flavor.

Key words: calcium alginate, immobilization, dried active yeast power, cider, clarifier