https://doi.org/10.17113/ftb.63.01.25.8784

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Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7

Tran Thanh Quynh Anh¹, Nguyen Tien An² and Do Thi Bich Thuy^3,4*

¹Faculty of Engineering and Food Technology, Hue University of Agriculture and Forestry, Hue University, 102 Phung Hung, 49116 Hue, Vietnam

²Faculty of Agriculture and Forestry, Dalat University, 01 Phu Dong Thien Vuong, 66106 Dalat, Vietnam

³Institute of Research and Development, Duy Tan University, 254 Nguyen Van Linh, 50312 Da Nang, Vietnam

⁴School of Engineering and Technology, Duy Tan University, 254 Nguyen Van Linh, 50312 Da Nang, Vietnam

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 18 July 2024

Accepted: 8 December 2024

Keywords:

Saccharomyces cerevisiae; yeast; wine; red dragon fruit; anthocyanin

Summary:

Research background. Dragon fruit (Hylocereus spp.) has been known to be a rich source of bioactive compounds, such as anthocyanins, betacyanin, betaxanthin and other phenolic substances, and possesses a nutritional profile suitable to produce wine with functional properties. The aim of this study was to characterize the wine fermentation from red dragon fruit juice by a newly identified yeast strain.

Experimental approach. Yeast strains from banh men, a Vietnamese traditional alcoholic fermentation starter, were screened for ethanol production using thermally pretreated red dragon fruit juice. The most potent candidate was identified by the DNA sequencing method and subjected to an optimization study using a one-factor-at-a-time approach to optimize the conditions for red dragon fruit wine fermentation.

Results and conclusions. Results showed that thermal pretreatment of the red dragon fruit juice at 70 °C for 10 min resulted in a higher level of phenolic and antioxidants compared with other pretreatment temperatures. Among the 4 isolates, M7 was the most potent alcohol fermenter, which was then identified to be Saccharomyces cerevisiae using a DNA sequencing method. The optimal conditions for wine fermentation from red dragon fruit juice by S. cerevisiae M7 included a pitching rate of 108 CFU/mL, an initial sucrose content of 18 % m/V, an initial pH of 4.5, fermentation temperature of 30 °C and a fermentation time of 6 days. In such conditions, the wine fermented by S. cerevisiae M7 had an ethanol concentration of (12.12±0.15) % V/V total phenolic content of (37.78±0.38) mg GAE/mL, anthocyanin content of (11.22±0.31) mg CGE/L, betacyanin content of (65.18±0.82) mg/L, betaxantin content of (60.47±1.29) mg/L and antioxidant activity measured by DPPH scavenging capacity of (65.41±0.44) %.

Novelty and scientific contribution. This study used a novel yeast strain Saccharomyces cerevisiae M7 for fermentation. In addition, the results of the study present novel data such as the optimal parameters and the accumulation of bioactive compounds (phenolics, anthocyanins, betalains) related to fermentation of red dragon fruit wine.