International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 5 (2014)

Various factors influencing to red dragon fruit (Hylocereus polyrhizus) wine fermentation


Nguyen Phuoc Minh

Red dragon fruit (Hylocereus polyrhizus) or pitaya is well known in the fruit market as an excellent source of antioxidants and for its high content of nutrients, particularly potassium, as well as dietary fibre. Fermented products are one of the popular functional food choices due to their good functional and nutritional properties. The research aimed to investigate different factors influencing on the production of dragon fruit wine. We have successfully determined nutritional components in red dragon fruit. Main technical factors influencing to wine fermentation include ratio of mixture (dragon fruit pulp/grape: 9/1); soluble dry matter 22oBrix; pH 4.0 fermentation; Saccharomyces cerevisiae yeast ratio 8%, yeast density 2.1.107 (cells/ml); fermentation time 10 days; ethanol 12.77%; sensory score 17.2.
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