WEL-COME

PROJECT TITLE
PREPARATION OF DRAGON FRUIT(HYLOCEREUS
POLYRHIZUS) WINE

presented by:-

Hake Vaibhav Bhimrao Mote Amitkumar Vishnu

(ENSRU/16/0054) (ENSRU/16/0067)

Waghmode Kiran Gujaba

(ENSRU/16/0079)

Under the guidance of

Prof.P.B.PATIL
 
 INTRODUCTION
 India is one of the largest producers of fruits in the world. .
 Dragon fruit is a climbing vine cactus species which has received worldwide
recognition, first, as an ornamental plant and then as a fruit crop. Its fruit is the most
beautiful in the family Cactaceae with a bright red skin studded with green scales and
white or red fresh with tiny black seeds.
 Wine is one of the functional fermented foods that have many health benefits.
Commercially, wine is produced by the fermentation of yeast which involves the
conversion of sugar to alcohol
 Fruit wines are undistilled alcoholic beverages usually made from grapes or other
fruits such as peaches, plums or apricots, banana, elderberry or black current etc.
 These fruits undergo a period of fermentation and ageing. They usually have an
alcohol content ranging between 5 to 13 percent.
Average composition of Dragon Fruit
OBJECTIVES
 Preparation of wine from Dragon fruits (Hylocereus Polyrhizus).

 To study the physico-chemical parameters of Dragon fruit wine.

 To study the sensory evaluation for Dragon fruit wine at different fermentation conditions.
 REVIEW OF LITERATURE
 Dragon fruit, also known as pitaya or pitahaya, is the fruit of the cactus genus
Hylocereus, which is characterised by climbing plants with aerial roots and white fragrant
night-blooming flowers (Mizrahi et al., 1997).

Classification of wine

Rashmi Mishra (2016) has been classified the different varieties of wine
Red wine
White wine
Sparkling wine
Fortified wine
Rose wine
Preparation of wine from different fruits

Rashmi Mishra (2016) was reported the different methods of wine from different fruits.
Litchi wine fermentation process
Preparation of mango fruit wine
Citrus wine preparation
Papaya wine preparation

Dragon fruit processing and wine

 Dragon fruits are commonly consumed fresh or used for juice and puree production. Other types of
dragon fruit products such as jam, candy and dried snacks are available
 Dragon fruit wine was produced by local wineries in Australia and Vietnam in small scales. Limited
studies have been done on dragon fruit wine fermentation. Nguyen (2014) conducted a study on
red dragon fruit (H. polyrhizus) wine fermentation with Saccharomyces cerevisiae focusing on
optimising the sensory quality of the product by adjusting the ratio of grape juice to red dragon
fruit juice
Wine fermentation

Arubi Alobo and S.U.Offonry (2009) reported that wine was produced from roselle (Hibiscus sabdariffa)
calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using
standard analytical methods.
Arubi Alobo and S.U.Offonry (2009) reported that ten grams of dry yeast was mixed with 300 mL of roselle
must, which had been preheated to 37°C. The must was sweetened to 10°Brix with sucrose to provide the
yeast with food.

Sensory analysis of fruit wine

Ogodo AC and Ugbogu OC (2018) reported that A panel of 20 judges, comprising students, academic and
laboratory staff of Federal University Wukari, were involved in the evaluation process. They assessed the
clarity, colour, flavour, taste, and overall acceptability of the mango wines on a 5-point hedonic scale
where 1 indicated very poor and 5 indicated excellent. The panellists are familiar with all the attribute and
quality of wine.
MATERIALS AND METHODS
Process flow chart of preparation of dragon fruit wine
Washing

Slicing and Peeling

Blending

Juice extraction

Addition of sugar
 Yeast activation

Must preparation

Addition of starter to must

Fermentation

Harvesting

Yeast inactivation

Clarifying
 Ageing

Bottling

Labelling
Chemical analysis of wine
1.Test for pH

pH measurement of Dragon fruit wine

2. Test for º Brix measurement

º Brix (ºBx) measurement of dragon fruit wine

3. Test for Alcohol measurement
ABV = (Original SG – Final SG) /7.36 * 1000

Fig.Specific Gravity (SG) measurement of dragon fruit wine.

Sensory evaluation

 The Dragon fruit wine was evaluated for colour, clarity, flavour, aroma, taste and over all
acceptability by a 20-member panel composed of male and female subjects who were
familiar with wine.

 The assessment was carried out using a 9-point hedonic scale (where 9 = like extremely
and 1 = dislike extremely).

 Samples were served in coded transparent drinking glasses.

 The tasters were instructed to rinse their mouth with water after each evaluation.
 RESULTS AND DISCUSSIONS
1.Effect of pH on Fermentation
Sr. no Time pH pH vs time (days)
Period 6
(days) S1 S2
5
4
3

pH
1 1st 5.04 5.11 S 2
1
1
2 15th 3.69 3.6
0
1st 15th 30th
3 30 th
3.59 3.55
time (days)

Table: pH of wine after regular interval of

Fig: Effect of pH on wine fermentation
time
2. Effect of Sugar Content on Fermentation

Sr. no Time (°Bx) º brix (ºBx) vs time (days)

Period 20
(days) S1 S2

ºBx
15

10 S1
S2
1 1st 11.2 18.1
5
2 15th 4.3 6.3
0
1st 15th 30th
3 30th 4.0 6.2
time (days)

Table:°Brix of wine after regular interval of

Fig. Effect of sugar content on wine
time
fermentation.
3. Alcohol concentration of wine

Sr. no Time Specific Gravity (SG) Sr. no Time Alcohol(V/V) percentage

Period Period
(days) (days)
S1 S2 S1 S2

1 1st 1.05 1.08 1 1st 0.0 0.0

2 15th 1 1 2 15th 6.8 10.9

3 30th 0.996 0.994 3 30th 7.4 11.7

Table1: Specific Gravity of wine after regular

interval of time Table2: Alcohol (V/V) percentage of wine
calculated by C.J.J Berry Method
 alcohol (%) (v/v) vs time (days)
14
alcohol (%)

12

10

8
S1
6 S2

0
1st 15th 30th
time (days)

Fig. Alcohol concentration of wine

 Sensory analysis of dragon fruit wine

  Sensory Attributes
Sample
Colour Clarity Flavour Aroma Taste Overall
acceptability

S1 7.8 7.4 7.1 7.2 7.4 7.38

S2 7.8 7.8 6.9 7.1 7.5 7.42

Commercial 7.6 7.5 7.4 7.3 7.8 7.52

Table: Comparative mean sensory scores of Dragon fruit wine and

commercial Red wine samples

Results indicated that no significant differences were observed among Sample 1 (S 1) and Sample 2 (S2) for
consideration of overall acceptability as compare to commercial wine sample. There were no significant
differences in all the sensory parameters analysed between S 1 and S2 except Flavour and Taste over commercial
wine sample.
 SUMMARY AND CONCLUSION
 This study was conducted to generate the useful data regarding wine making from Dragon
fruit. The results of this study shown that the Saccharomyces cerevisiae is particularly
suitable for the fermentation of dragon fruit wine, especially its fermentation rate and
conversion sugar utilization rate, which can be regarded as a yeast strain for fermenting
wine.
 After fermentation, the wine produced contained 11.7 % vol (v/v) alcohol, in line with the
requirements of low-alcohol health wine.
 Better wine can be obtained by controlled fermentation using a starter culture.
 Large-scale production of dragon fruit wines could be an alternative to prolonging the shelf-
life of dragon fruit and the level of post-harvest loss of the fruit.
 There were no significant differences in all the sensory parameters analysed between S 1 and
S2 except Flavour and Taste over commercial wine sample.
 REFERENCES
Arubi A and Offonry S.U., 2009. Characteristics of Coloured Wine Produced from Roselle (Hibiscus
sabdariffa) Calyx Extract. J. Inst. Brew. 115(2), 91–94
Mizrahi, Y., Nerd, A.and Nobel, P.S., 1997. Cacti as crops. Horticultural Reviews 18, 291-320.
Rashmi Mishra.(2016). Article on wine production from different fruits.International journal of engineering
sciences & research technology , ISSN: 2277-9655 , pp 383-388.
Ogodo A .C, Ugbogu O.C, Agwaranze D.I and Ezeonu N.G .2018. Production and Evaluation of Fruit Wine
from Mangifera indica (cv.Peter). Appli Microbiol Open Access, an open access journal. ISSN:2471-9315, Vol
4, Issue 1.
Perez, P., J.M. Lopez and E. Gomez. 2003. Differences in major volatile compounds of red wines according
to storage length and storage conditions. J Food Composit & Analy. 16,697-705.
Mizrahi, Y., Nerd, A.and Nobel, P.S., 1997. Cacti as crops. Horticultural Reviews 18, 291-320.
Nerd A, Gutman F, Mizrahi Y. Ripening. Post-Harvest behaviour of fruits of two Hylocereus species
(Cactaceae). Postharvest Bio. Tech. 1999; 17(1):39-45.
Nguyen, P.M., 2014. Various factors influencing to red dragon fruit (Hylocereus polyrhizus) wine
fermentation. International Journal of Multidisciplinary Research and Development 1, 94-98.
 
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