Abstract:Two kinds of yeast (Saccharomyces cerevisiae and Saf-instant yeast) were used for preparation of brewed pineapple wine using Hainan pineapple as raw material. The organoleptic indexes and flavour substances of the wine were analyzed. The stability of pineapple wine was studied in different storage conditions such as room temperature, low temperature (4 ℃) and exposing to sunlight. The result showed that, when 0.10 g sucrose was added to 1 g pineapple, the best taste and the highest alcohol content of the wine were achieved and the highest stability of the wine was found at low temperature (4 ℃).
