RED DRAGON FRUIT (PITAHAYA) WINE FERMENTATION WITH AND WITHOUT PECTINASE TREATMENT

Abstract

In this study a new type of ‘red wine’ made from red dragon fruit juice (Hylocereus costericensis) has been produced through fermentation with different yeast strains: Saccharomyces cerevisiae var. bayanus EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. The effect of types of yeast strains as well as pectinase enzyme (Pectinex® Ultra SP-L) treatment on the physiochemical and oenological properties of red dragon fruit wine have been studied. Similar fermentation rate and final ethanol concentration was found in all the wine samples, but significant differences have been observed among different yeast strains on their cell growth, nitrogen utilization and glycerol production. Variations were also shown in the organic acid concentrations, volatile aroma compound composition, antioxidant activity and color stability of wines fermented with different yeast strains. Pectinase enzyme treatment affected yeast fermentation performance as well as various aspects of red dragon fruit wine fermented with T. delbrueckii. The red dragon fruit wine produced in this study could be an alternative to grape wine.