Red pitaya wine fermentation by different yeast strains including Saccharomyces cerevisiae CC18, INVGC1, SC5, SC8, Y5128, SUN1, EC1118, and UV-434 were done in order to add value to the fruit. This study evaluated the fermentation characteristics of red pitaya wines. The fermentation process was monitored daily by analyzing the concentration of soluble solids and the pH. At the end of fermentation, the wines were subjected to sensory analysis. The wines showed variations in the quality. The sensory analysis indicated that the wines fermented by the strain of EC1118, SC8, UV-434, and CC18 had rates of acceptance above 80%. Based on these analyses, EC1118, SC8, UV-434, and CC18 were picked out to study the relationship between the quantity of yeast inoculation and the quality of red pitaya wine. The study showed that the wine produced by inoculation with UV-434 proved to be good. UV-434 is most suitable for the production of red pitaya wine.
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