Nghiên cứu lên men rượu thanh long ruột đỏ (Hylocereus polyrhizus)

The experiment was conducted to determine effects of sodium metabisulfite

content, flesh and water mixing ratio, total soluble solids content, percentage

of additional yeast and fermentation time on alcoholic fermentation of

red flesh dragon fruit. The results showed that all factors influenced the

fermentation. The most appropriate fermentation conditions were use of

juice without water mixing, addition sodium metabisulfite content of 80

ppm, the total soluble solid content of 22 oBrix, 5% of yeast solution and

13-d fermentation.