Physicochemical properties of dragon fruit palmyra neera wine
Year: 2025
Type: article
Abstract: Dragon fruit-palmyra neera wine is a functional beverage processed from dragon fruit (Hylocereus polyrhizus) juice blended with palmyra (Borassus flabellifer) neera. Wine processing was done by spontaneous fermentation where the source of fermentative bacteria was obtained naturally from the neera. Fermentation was carried out for 21 days then wine aging was continued for 3 months. The physicochemical properties (pH, tartaric acid, alcoholic content, total soluble solid, reducing sugar content, color and antioxidant activity) were determined using standard scientific procedures of food characteristics. The resulting parameters after 3 months of wine aging showed a pH value of 2.85, a tartaric acid of 25.71%, an alcoholic content of 35%, a total soluble solid of 10°Bx, a total reducing sugar content of 3.78 g/100 mL, a DPPH activity of 56.94%, and a chroma test score of 10.05. The data reported in this study provide base information to produce a functional wine processed from a combination of dragon fruit juice-palmyra neera, which is acceptable for the winery industry.
Source: Food Research
Authors: S.J. Bunga, R.W. Sir, Z. Hidayah
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4408633318