Fermentation technology of yacon-passion fruit wine by immobilized yeast
Using yacon and passion fruit as materials, the effects of initial sugar content, pH, NaHSO3 content and fermentation temperature on the residual sugar content, alcohol content and sensory quality of yacon-passion fruit wine were studied.The optimum fermentation conditions were determined by orthogonal experiment as follows:initial sugar content of mixed fruit juice 25％, pH 3.6, NaHSO3 content 100mg/L and fermentation temperature 25℃.The initial sugar content of yacon-passion fruit juice had significant influence on residual sugar content, alcohol content and sensory quality of the wine.
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