Processing and Development of Dragon Fruit Wine

Abstract

The research project was conducted to establish protocols in the production of dragon fruit wine from unmarketable and surplus harvest of dragon fruits. The products were characterized in terms of physico-chemical and sensory properties. Acceptable semi-sweet dragon fruit wine was produced from fermenting must with 250g sugar and 2t yeast (Saccharomyces cerevisiae) per kg of dragon fruit. Dragon fruit wine produced has moderately clear, moderately brilliant yellow color, moderately complex detectable aroma, fair texture, good balance of a number of detectable flavors and smooth and rich taste that lingers in the mouth after swallowing. The dragon fruit wine was given unanimous acceptable ratings without any negative acceptable rating based on the results of evaluation using 100 consumer-type judges