文章基本信息

标题：Winemaking Characteristics of Red‐Fleshed Dragon Fruit from Three Locations in Guizhou Province, China
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作者：Zhi‐Hai Yu ; Jin‐Qiang Li ; Shu‐Cheng He 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：5
页码：2508-2516
DOI：10.1002/fsn3.2196
出版社：John Wiley & Sons, Ltd.
摘要：The aim of this study was to identify the locations and harvest months in Guizhou province, China, producing the most suitable red dragon fruit ( Hylocereus polyrhizus ) for winemaking. Fruit from Guanling, Luodian and Zhenfeng counties was harvested separately from successive fruit cycles in August, September and October, respectively. The key traits measured were fruit weight, pulp yield, soluble solids content, and titratable acid. Wine characteristics measured were alcohol content, total carbohydrates, titratable acidity, volatile acidity, and betacyanin content. The overall suitability of fruit from each location for winemaking was evaluated using a multi‐factor, unweighted, scorecard. On that basis, fruit from Guanling county harvested in August was the most suitable. Fruit from Luodian, and Zhenfeng was most suitable when harvested in August and September, and September, respectively. These results provide a preliminary guide for the sourcing of red dragon fruit from Guizhou for wine production.
关键词：dragon fruit wine;geographic influence;harvest month;pitaya;winemaking characteristics