Open AccessWinemaking Characteristics of Red‐Fleshed Dragon Fruit from Three Locations in Guizhou Province, China
Author(s) -
Yu ZhiHai,
Li JinQiang,
He ShuCheng,
Zhou XianCan,
Wu JiaSheng,
Wang Qing,
Huang MingZheng,
Liu XiaoZhu,
Liu XiaoHui,
Gong Xun,
Tang WeiYuan,
Xu CunBin,
Jiang XiaoLin,
Hardie William James
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2196
Subject(s) - titratable acid , winemaking , wine , alcohol content , pulp (tooth) , horticulture , food science , winery , fruit wine , biology , botany , fermentation , medicine , pathology , brewing
The aim of this study was to identify the locations and harvest months in Guizhou province, China, producing the most suitable red dragon fruit ( Hylocereus polyrhizus ) for winemaking. Fruit from Guanling, Luodian and Zhenfeng counties was harvested separately from successive fruit cycles in August, September and October, respectively. The key traits measured were fruit weight, pulp yield, soluble solids content, and titratable acid. Wine characteristics measured were alcohol content, total carbohydrates, titratable acidity, volatile acidity, and betacyanin content. The overall suitability of fruit from each location for winemaking was evaluated using a multi‐factor, unweighted, scorecard. On that basis, fruit from Guanling county harvested in August was the most suitable. Fruit from Luodian, and Zhenfeng was most suitable when harvested in August and September, and September, respectively. These results provide a preliminary guide for the sourcing of red dragon fruit from Guizhou for wine production.