Research on making wine by sisal stalk fermentation

By designing several orthogonal experiments，the optimum fermentation conditions of sisal wine werestudied using sisal stalks as the raw materials. The optimum fermentation conditions were as follows：sisal stalks werecooked at high temperature and broken，the broken stalks were liquefied with 0.4％ α-amylase for 2 h at pH 6.4 and65℃；then the samples were saccharified with 0.4％ glucoamylase for 4 h at pH 4.5 and 60℃；finally，the samples werefermented for 20 d with 0.8％ Angel distillers yeast and 0.8％ Angel high active wine yeast at 28℃ and pH 6.5. Afterdistilling once，the sisal wine of approximately 15°with unique flavor was obtained.