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International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-5, Sept-Oct- 2018

http://dx.doi.org/10.22161/ijeab/3.5.48 ISSN: 2456-1878
fermentation but at the same time preventing entry of 3.2 Sensory Properties of Dragon Fruit Wine
oxygen. No significant differences were observed among the semi-
Wine is harvested by siphoning to prevent sediments sweet and sweet wines in terms of the sensory attributes
form being disturbed so that clearer wine can be recovered. evaluated (Table 4). The wine samples were characterized
Further filtration produces clear, brilliant wines. The wines by moderately clear, moderately brilliant yellow color,
are then transferred to another glass container for ageing, a moderately complex detectable aroma, fair texture, good
process for aroma and flavor development. balance of a number of detectable flavors and smooth and
rich taste that lingers in the mouth after swallowing.
Table.3: Process flow and specifications used in the
preparation of dragon fruit wine Table.4: Mean sensory scores for dragon fruit wine
PROCESS FLOW SPECIFICATION samples
Washing Wash with running tap water. AV
Drain in stackable plastic baskets ATTRIBU MEAN SCORE* E
TE T1 T2 T3 T4 T5 T6
Slicing and Peeling Cut into quarters lengthwise. Cut
across quarter to 1 inch slices. appearanc 3.3 3.4 3.2 3.4 3.3 3.2 3.3
e
Separate pulp slices from peels
and place in a container. Aroma 4.2 4.3 4.3 4.3 4.4 4.3 4.3
Blending 1 part pulp: 2 parts water, 15 sec Body 4.2 4.2 4.4 4.1 4.3 4.2 4.2
blending or until mixture is Taste 4.7 4.6 4.7 4.8 4.6 4.7 4.7
homogenous. Finish 4.6 4.7 4.6 4.7 4.8 4.7 4.7
Juice extraction Stand blended pulp for 30 min – *no significant difference at 5% probability level
1hr to allow pulp to float over
juice and then scoop the pulp. Equivalency of scores
Addition of sugar 250 g/ L for semi-sweet dragon appearance: 5 = clear, appropriate color, brilliance, no
fruit wine off colors
500 g/ L for sweet wine 1 = cloudy, off colors
Yeast activation 2 t yeast per kg dragon fruit, 24 hr aroma: 5 = complex , many detectable aromas ,
incubation intense
1 = little or no aroma, off aroma

Must preparation Add 5 mL of 10% sodium body:
metabisulfite per gallon of must in 5 = perfect texture & weight in the mouth
empty fermentation bottle, pour 1 = too little or too much texture or
the must half full, stand for 24 hrs weight on feel in mouth
Addition of starter to Ferment covered with cotton plug taste: 5 = good balance, structure, several
must for 1 day at 25-30oC. flavors detected
1 = little balance and structure, few
Fermentation Ferment 3-4 weeks with flavors
fermentation lock in dark finish:
fermentation room 5 = flavors lingers after swallowing,
Harvesting Siphon wine using tygon tubing, smooth and rich taste
filter 1 = taste and flavors end abruptly , no
after taste
Yeast inactivation Add 5 mL of 10% sodium
metabisulfite per gallon of wine 3.3 Consumer Acceptability
The consumer acceptability of the dragon fruit wine
Clarifying Use gelatin sample can be considered very promising. The relatively
new product received unanimous acceptable ratings
Ageing 3-4 months without any negative acceptable rating based on the
evaluation results of 100 consumer-type judges. The
relatively high percentage of evaluators who considered
Bottling Clean wine bottles, cover with the wine sample as moderately acceptable and highly
cork and cap seal acceptable can confirm the market potential of the dragon
Labeling fruit wine (Table 5).

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