Abstract: The use of biotechnology will be properly fermented pineapple juice-rich fruits of the system, has a special flavor of low-alcohol beverage fermented pineapple juice, pineapple, not only for the processing of raw materials, improve the effective use of pineapple provide a new way, as well as the increasingly rich and colorful Beverage market added a new tropical fruit and vegetable processing beverage products. This paper is study the fermentation technology of pineapple wine with the pure pineapple juice and the key technology parameters which have effect on the product quality. Use of sensory evaluation of wine evaluation of pineapple products, optimize the fermentation conditions, the results show that: The pineapple juice extracted from the pineapple was treated with the 0.5mg/L pectinase for 2h at 40℃, adding 20g/100mL sugar in one time, controlling respectively, Add biased towards Asia for the solution of potassium sulfate 1‰. Main fermentation temperature and back fermentation temperature at 26℃ for 7d and 15℃ for 30days, Finally a clarification egg white, After sterilization at 75℃for 15min , t he pineapple wine with full-bodied flavor , golden-yellow colour , high quality and good clarification level was obtained.
