Liang Shi-zhong

Fermentation of Banana Wine with Immobilized Yeast

Banana is the most abundant fruit in South China. It is very delicious too, so it is not only as a popular food, but also a important material of juice and wine. It has recently attracted much attention to produce alcohol, wine and beer using immobilized microorganism. Wine was produced with immobilized cells by many investigators. To investigated the wine fermentation with immobilized yeast, we have conducted a study of banana wine production in a column reactor and have measured kinetics of ethanol production, and investigated the suitable fermentation technology.