KHẢO SÁT ẢNH HƯỞNG TỶ LỆ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus) BỔ SUNG ĐẾN CHẤT LƯỢNG CỦA RƯỢU NẾP THANH LONG

Abstract

Aims: This study aimed to examine the effects of varying supplementation ratios of red dragon fruit pulp.

Methods: The experiment employed a completely randomized design with a single factor of red dragon fruit pulp supplementation ratio (60%, 80%, and 100% (w/w)). Dragon fruit wine products were analyzed for ethyl alcohol concentration, pH, soluble solids content, some bioactive compounds (including anthocyanin and flavonoid) and sensory quality of the product obtained from the fermentation process. Statistical analysis was performed using Statgraphics XV.I software for ANOVA and LSD tests. Graphical representations were generated using M. Excel 2016.

Results: To facilitate the fermentation process, 2% (w/w, relative to the weight of glutinous rice) of yeast was added at the initial mixing stage. After 24 hours of fermentation, 40% (w/w, relative to the weight of glutinous rice) of distilled water was added to the samples, followed by incubation until the completion of fermentation. Several quality parameters of the final fermented product (after 6 days) were as follows: ethanol concentration of 9.76% (vol.), pH of 4.67, total soluble solids content of 19.33 °Brix, anthocyanin content of 3.42 mg/L, flavonoid content of 129.97 mg/L, and a sensory score of 8.73.

Conclusion: The research findings demonstrate that glutinous rice combined with red dragon pulp fruit at an 80% ratio produced the most favorable wine product.