PREPARATION OF BANANA WINE OR BRANDY BY INCLUDED AND IMMOBILIZED CATALYST

PURPOSE:To obtain fragrant wine or brandy rapidly and continuously, utilizing banana available at a low cost, by adjusting banana juice to a weak acidic state to prevent the contamination with sundry germs, and carrying out the anaerobic fermentation of the juice in the presence of a specific bio-catalyst. CONSTITUTION:The banana juice obtained by the treatment of banana pulp is made into weak acidic state with an acid to prevent the contamination with sundry germs, and supplied to a bioreactor packed with a biocatalyst composed of yeasts included and immobilized with an alginic acid salt (preferably aluminum calcium alginate). The anaerobic fermentation of the juice takes place in the reactor to yield the objective banana wine or brandy. EFFECT:The starch-rich solid residue left after the separation of wine can be further utilized for the preparation of wine.