Khảo sát ảnh hưởng của nhiệt độ lên men chính và nhiệt độ bảo quản đến chất lượng sản phẩm rượu vang Thanh Long ruột đỏ (Hylocereus polyrhizus)

Abstract

For the purpose of improving quality red dragon fruit wine with taste delicious and attractive colors. The study results showed that fermentation in environmental conditions cool temperatures (14 ÷ 15°C) with the stability of the chemical criteria and achieved a high organoleptic value of color, smell, taste. Use enzyme pectinaze at concentrations of 0.03% made the product achieve good status. Red dragon fruit wine after fermentation was stored at cool temperatures help to color and product the best quality.