Research on Fermentation Technology of Red-Fleshed Pitaya Wine
Objective:Red-fleshed pitaya was used as raw material to process characteristic flavor fruit wine by composite strain fermentation technology.Methods:According to the results of single factor test,the response surface test was designed to optimize the fermentation process of pitaya wine by using the sensory score as response value.Result:For determining the optimal conditions for combined fermentation,PRELUDE and Bacillus coagulans were inoculated first,followed by inoculation of RB2 after two days.The ratio between the yeasts was 2.11∶1 and the initial sugar content was 24.35 °Bx.The wine produced under these conditions had a deep red color,rich and full aroma,and mellow taste.Conclusion:The results can provide theoretical support for the processing of pitaya and fruit wine.