Table 1.
Oenological parameters of red dragon fruit musts fermented with Saccharomyces and non-Saccharomyces yeast strains.
| Day 0 | Day 14 | |||
|---|---|---|---|---|
| Biodiva # | Concerto # | EC-1118 # | ||
| pH | 4.03 ± 0.03 a | 4.11 ± 0.01 b | 4.11 ± 0.01 b | 4.10 ± 0.02 b |
| °Brix | 20.33 ± 0.30 a | 8.25 ± 0.02 b | 8.60 ± 0.23 b | 8.24 ± 0.31 b |
| Ethanol (%, v/v) | ND & | 8.33 ± 0.31 a | 8.93 ± 0.27 b | 8.25 ± 0.23 a |
| Glycerol (g/L) | ND | 6.07 ± 0.59 a | 8.03 ± 0.51 b | 9.60 ± 0.23 c |
| Sugars (g/L) | ||||
| Fructose | 71.60 ± 3.49 a | ND | ND | ND |
| Glucose | 121.18 ± 4.50 a | ND | ND | ND |
| Organic acids (g/L) | ||||
| Acetic acid | ND | 0.15 ± 0.01 a | 0.30 ± 0.02 b | 0.38 ± 0.03 c |
| Citric acid | 0.55 ± 0.01 a | 0.62 ± 0.03 b | 0.64 ± 0.04 b | 0.66 ± 0.06 b |
| Lactic acid | 0.87 ± 0.08 a | 0.75 ± 0.02 a | 1.80 ± 0.13 b | 0.83 ± 0.06 a |
| Malic acid | 11.6 ± 0.56 a | 6.77 ± 0.39 b | 6.11 ± 0.45 b | 6.16 ± 0.44 b |
| Pyruvic acid | ND | 0.48 ± 0.02 a | 0.56 ± 0.03 b | 0.70 ± 0.02 c |
| Succinic acid | ND | 1.27 ± 0.05 a | 1.67 ± 0.12 b | 0.86 ± 0.02 c |
# Biodiva, Torulaspora delbrueckii; Concerto, Lachancea thermotolerans; EC-1118, Saccharomyces cerevisiae. & ND: not detected. Values are given as the mean ± standard deviation (n = 3), and the different letters within each row are significantly different (p < 0.05).