Development of Functional Dragon Fruit Wine and Assessment of its Physiochemical Characteristics During Fermentation.

Jemmy Evangeline S; Vinay CH; Edha Srinivasulu Geethika; Koya Jaya Krishna

Development of Functional Dragon Fruit Wine and Assessment of its Physiochemical Characteristics During Fermentation.

Author(s)	Ms. Jemmy Evangeline S, Mr. Vinay CH, Ms. Edha Srinivasulu Geethika, Mr. Koya Jaya Krishna
Country	India
Abstract	Dragon fruit (Hylocereus spp.) is an emerging tropical fruit recognized for its rich nutritional composition and bioactive compounds, including betalains, phenolics, and antioxidants. The present study was undertaken to develop dragon fruit wine and evaluate the effect of fermentation on key quality parameters such as total soluble solids, acidity and ethanol content. Fresh dragon fruits were processed into juice, adjusted with sugar and water, and fermented using Saccharomyces cerevisiae under controlled conditions for a period of 90 days. Proximate analysis was carried out at different fermentation intervals. The results indicated a progressive decrease in total soluble solids from 22% to 5 %, confirming the utilization of sugars during fermentation. Acidity showed a gradual increase from 0.53% to 0.75%, reflecting the formation of organic acids. Ethanol production was confirmed qualitatively through the potassium dichromate method. The study demonstrates that dragon fruit can be effectively utilized for wine production, yielding a product with desirable physicochemical properties and potential functional benefits. The research highlights the scope of dragon fruit as a value added product in the functional beverage industry
Keywords	Dragon fruit; Hylocereus spp.; Fruit wine; Saccharomyces cerevisiae; Functional wine.
Field	Engineering
Published In	Volume 8, Issue 2, March-April 2026
Published On	2026-03-23

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Development of Functional Dragon Fruit Wine and Assessment of its Physiochemical Characteristics During Fermentation.

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