Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences

Dragon fruits (Hylocereus polyrhizus) are considered as one of the nutritious exotic fruits in Asian countries. Juice extracted from these fruits has been processed into wine by spontaneous fermentation. Fermentation was carried out for 21 days, and then wine aging was continued for 3 months. The bi...

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Bibliografiske detaljer
Main Authors: Senni Juniawati Bunga, Rikka Welhelmina Sir, Zulianatul Hidayah
Format: Artigo
Sprog:Inglês
Udgivet: Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2025-06-01
Serier:Journal of Applied Food Technology
Fag:
aging
dragon fruits
fermentation
wine
Online adgang:https://ejournal2.undip.ac.id/index.php/jaft/article/view/25794
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