Screening of brewing yeasts for pineapple wine

This paper studied the fermentation of pineapple wine.

The development of pineapple wine with pineapple as materials could increase economic values of pipeapple and the comprehensive utilization of pineapple trailings could ease environmental pollution.

Study on extracting of polyphenols from pineapple pomaces fermented by Rhizopus oligosporus;

Using dried pineapple pomace as experimental material and based on single tests including the factors of temperature,pH,enzyme dosage and time,the optimum conditions for the extraction of polyphenols from pineapple pomace treated with cellulase were obtained by Box—Benhnken center—united experiment design and Response Surface Analysis(RSA).

The results showed that the dominant sugars in pineapple fruit were sucrose、glucose and fructose,The content of different sugars was low at the earlier development stage,but increased rapidly with slowing down of fruit growth,and peaked at the ripe stage.

Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing;

The pineapple produced in Zhanjiang as the raw material and the single factor tests and orthogonal test were used to study the effects of enzyme pretreatment on extraction rate of pineapple juice.