本研究針對國產鳳梨進行製酒之探討，以建立良好之釀酒製程並發展具本土特色之水果酒。結果顯示以Saccharomyces cerevisiae Pasteur champagne為製造發酵鳳梨酒最適之酵母菌。於15℃發酵溫度下，具有高發酵率、可產較高之酒精(11.7%)及產生較少之揮發性酸(0.021%)，並可有較佳香氣。澄清劑方面則以皂土(bentonite)最為理想，可有效去除鳳梨酒中80%以上之可溶性蛋白質(soluble protein)，避免鳳梨酒貯存後發生混濁或沉澱，並有效改善鳳梨酒之褐變度(A420)，且添加量3g/L即可，當熟成溫度過高，易促進酚類化合物的氧化聚合作用，產生褐變物質而使酒液顏色變深。品評結果以15℃熟成者的外觀顏色最淡，香氣則以50℃熟成者較低，嚐味方面各熟成溫度間無差異，而就整體接受性而言，以25℃及50℃熟成者比15℃者較易為消費者所接受。

The objective of this study is to research the effect of fermentation and aging conditions on the quality of cayenne variety of pineapple (Ananas comosus [L.] Merr.). It’s urgent to develop local fruit wines, specially aiming at producion areas in south of Taiwan. The results showed that wine fermented at 15℃by Saccharomyces cerevisiae Pasteur champagne has higher alcohol content (11.7%) and lower volatile acidity (0.021%). It was the suitable commercial yeast of pineapple wine fermentation. The ideal fining agent for pineapple was bentonite; the soluble protein was significantly reduced 80% by added 3g/L bentonite. It could avoid precipitate and cloud during pineapple wine storage. During pineapple wine aging, the oxidative polymerization of phenolic compounds was increased due to aging temperature increasing, especially at 50℃. Hedonic evaluation indicated that no significant difference in taste between 3 treatments. Pineapple wine got higher sensory scores in appearance and overall acceptability, while aged at 25℃ and 50℃ then aged at 15℃.