Condition Optimization of Immobilized Yeast on Cornel-grape Wine Continuous Fermentation

Yeast cell was immobilized by sodium alginate as the carrier.The technology optimization of immobilized continuous fermentation of cornel-grape wine was studied.The optimum immobilization conditions were determined as follows through orthogonal experiments，based on this，the optimum continuous fermentation conditions were selected.Results were as follows：concentration of carrier was 2%，concentration of calcium chloride was 3%，immobilizing time was 2 h，continuous fermentation temperature was 23 ℃，filling rate was 30%，dilution rate was 0.01/h.There was no significant difference between traditional fermentation and continuous fermentation in main physicochemical and sensory indexes.