Fermentation and Characterization of Pitaya Wine

1st International Global on Renewable Energy and Development

Gong, Xiao^1 ; Yang, Yaxuan^2 ; Ma, Lina^3 ; Peng, Shaodan^1 ; Lin, Mao^4

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China^1

School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China^2

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China^3

Guizhiu Institute of Intergrated Agricultural Development, Guizhou Academy of Agricultural Science, Guiyang, China^4

关键词: Aroma components;    Fruit wines;    Nutritional value;    Physicochemical characteristics;    Titratable acid;    Total sugars;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012029/pdf
DOI  :  10.1088/1755-1315/100/1/012029

来源: IOP

【 摘 要 】

Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0.5%, 17 kinds, 9 esters are among those kinds, 5 kinds alcohol, there are 2 kinds of acids, one kind of alkanes. The physicochemical characteristics of wines produced from pitaya is attractive, with unique flavor and rich nutritional value, which makes it widely accepted and even liked.