July 11, 2024| Beverages |
Focusing on optimizing the fermentation parameters for red dragon fruit (Hylocereus polyrhizus) wine production, a study was carried out by Ho Chi Minh City University of Industry and Trade, Caty Foods Joint Stock Company, Vietnam Academy of Science and Technology, Vicomi Tam An Investment and Commercial Company, Institute of Environmental Science and Public Health, and Hera USA Corporation. While the fruit's nutritional properties are well-documented, the potential of its stem is less explored. This research aimed to refine yeast selection, juice-to-water dilution ratios, and yeast concentrations to enhance wine quality.
Saccharomyces cerevisiae RV002 was identified as the optimal yeast strain due to its strong fermentation performance under various conditions. A 50% juice dilution ratio was found to maximize wine clarity and sensory quality, while higher dilutions reduced ethanol content below commercial standards. The ideal yeast concentration was determined to be 1 g/L, effectively balancing alcohol production and microbial control. Fermentation led to significant changes in the biochemical properties of the fruit, including a reduction in sugar and vitamin C levels, and an increase in polyphenol content and antioxidant activity.
These findings highlight the potential of fermentation to enhance the health benefits and commercial value of underutilized fruits, contributing to sustainable agricultural practices.