Effects of Some Yeast Strains on Dragon Fruit Wine Production

Abstract

Dragon fruit is grown in Binh Thuan province and commonly used as fresh fruit. It is necessary to conduct researches for develop different products from dragon fruit to widen  consumptive power and lengthen the lifetime of this fruit. The present research was carried out to examine possibility most suitable yeast strain for wine production. The yeast strains used were Saccharomyces cerevisiae, Saccharomyces oviformis, and Saccharomyces vini with different mixture ratios. The best formula of the yeast ratio was 50% (^v/_v)  S. ovifomis and 50% (^v/_v) S. vini. The resultant wine produced has following characteristics: ethanol contents = 12% (^v/_v), pH 3,48; Brix = 6.27 (^oBx). The product appeared suitable for Vietnamese consumers and can be produced as pilot system prior to wide adoption