Abstract:The processing of Downy Rosemyrtle wine was studied in the paper. Results showed that the residual sugar content in immobilized cell-fermented downy rosemyrtle wine was lower than that in free cell-fermented wine. Besides, the wine fermented by immobilized cell had the special color of downy rosemyrtle and high clarity. Moreover, study of the immobilized cell-catalyzed fermentation at different temperatures (20 ℃, 25 ℃ and 30 ℃) showed that the wine fermented at 25 ℃ tasted good and had the special color of downy rosemyrtle.
