1989 Volume 36 Issue 11 Pages 903-909
The alcohol fermentation of persimmon (cv. Fuyu) and kiwifruit (cv. Heiward) was studied in connection with continuous production. As substrata, these fruits juice and test media containing 15% sucrose, some neutrients approximated to these juice were used. In terms of resistance for potassium metabisulfite, high viability and quality of wine, Saccharomyces cerevisiae kyokai No.9 was selected as most suitable yeast. Immobilized cells were entrapped under sterile conditions using calcium alginate. Temperature of fermentation was set at 15°C for good flavor and prevention of coloring, and safety addition ratio of immobilized cells at this temperature was 30%. Optimum values for gas velocity of nitrogen or carbon dioxide, the ratio of fermentor (F) diameter/F-depth and the concentration of dissolved oxygen were 100ml/min, 0.70, 2% respectively. In these conditions, a bench-scale continuous fermentation test was done for 50 days without contamination.
