Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine

Abstract

Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.