CN107475015B - Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof - Google Patents
Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a red-heart pitaya and white-heart pitaya composite fruit wine, which is prepared by taking the red-heart pitaya and the white-heart pitaya as raw materials to brew the fruit wine, wherein the two fruit juices are mixed to be in a ruby red color, and sodium metabisulfite and citric acid are added to play a role in color protection, and meanwhile, tartaric acid and citric acid generated in the alcoholic fermentation process also have a protection effect on pigments, so that the pitaya wine is finally in a bright ruby red color and can be kept for a long time (12 months) without fading; the composite dragon fruit wine does not contain other fruits, so that the dragon fruit wine keeps the unique fragrance of the dragon fruit. Therefore, the dragon fruit wine brewed by the method has bright and transparent color, plump wine body, typical fruit aroma, strong wine aroma, proper sour and sweet taste and mellow taste without peculiar smell. The brewing cost is reduced, the problem of economic loss caused by the late sale of the white dragon fruit can be solved, and the added value of the dragon fruit is greatly improved, so that the method has wide application prospect and surely promotes the development of the fermented food industry and the fruit wine industry.
Description
The technical field is as follows:
the invention relates to pitaya fruit wine, in particular to red-heart and white-heart pitaya composite fruit wine and a preparation method thereof.
Background art:
the fruit wine is low-alcohol beverage wine prepared by using fresh fruits as raw materials, fermenting with alcohol and processing through a series of processes. The fruit wine not only preserves the original nutrient components of the fruit, but also has unique flavor and color. Along with the change of consumption concept of people, the healthy wine is deeply drunk by people, and low-alcohol fruit wine with rich nutritional value and unique sensory characteristics is more and more favored by consumers.
Pitaya, also known as red dragon fruit and Xianmei fruit, belongs to the family Cactaceae and genus Gastrodia. The pitaya is a fruit with beautiful shape and high nutritive value, contains a large amount of carbohydrate, amino acid, vitamin, mineral substance, unsaturated fatty acid, water-soluble dietary fiber and anthocyanin, is particularly rich in vegetable protein which is rarely contained in common plants, and has the effects of moistening intestines, clearing away heat and toxic materials, reducing blood pressure and blood fat, protecting the body from oxidative damage and the like. According to the color distinction of the peel and the pulp, the dragon fruit mainly comprises three types, namely a red-peel white heart, a red-peel red heart and a yellow-peel white heart, wherein the red-peel white heart and the red-peel red heart are two types which are the most widely planted.
In recent years, the planting area of red-heart and white-heart pitaya in China is larger and larger, the yield is higher and higher, the storage and preservation period of the pitaya is short, and large economic loss is easily caused if fresh fruit is slowly sold after large-scale marketing, so that the pitaya is often used for processing the pitaya wine, the problem of serious waste of pitaya resources can be solved, and the requirements of consumers on diversified fruit wine markets can be met. Although the vitamin C and soluble solid content of the red-heart and white-heart fruits are similar, and the price of the white-heart pitaya is 2-3 times lower than that of the red-heart pitaya, the red-heart pitaya with better flavor and brighter color is often used as a raw material for brewing the pitaya wine.
The invention discloses a dragon fruit wine and a preparation method thereof, wherein a single dragon fruit wine is processed by utilizing red-core dragon fruits, for example, Chinese patent with application number of 201310447247.3 discloses a dragon fruit wine and a preparation method thereof, the invention brews (without any auxiliary raw materials such as moisture, alcohol, essence and the like in the preparation process) a pure original juice dragon fruit wine by fermenting high-quality dragon fruit pulp, and the obtained dragon fruit wine has strong fruit fragrance and pure taste, is not good after being drunk, and is a wine product with multiple health care functions. Chinese patent application No. 201610501462.0 discloses a preparation method of pitaya fruit wine, which is characterized in that the pitaya fruit wine with strong wine aroma, stable color and luster, mellow taste and good quality is prepared through the processes of preparing raw pitaya pulp, sterilizing before fermentation, mixing sugar, fermenting alcohol, filtering and sterilizing after fermentation. The invention discloses a preparation method of dragon fruit wine, which is disclosed by the Chinese invention patent with the application number of 201611160298.8, and the preparation method comprises the steps of mixing dragon fruit pulp and white sugar according to a certain proportion, obtaining supernatant through precipitation, inoculating grape strains, and then sequentially fermenting for one year and three years in different sealing modes, so as to finally prepare the dragon fruit wine with the alcoholic strength of 8-10% (v/v), wherein the fruit wine well keeps the original nutrition and functional components of the dragon fruit.
However, the color of the single red-core pitaya wine is easy to fade, so that the fruit wine loses the real color of the original fruit and the appearance of the fruit wine is influenced. In order to solve the problems, researchers brew compound fruit wine of red-heart pitaya and other fruits, for example, Chinese patent application No. 201410388073.2 discloses a pitaya and mulberry fruit wine and a preparation method thereof, the invention mixes pitaya and mulberry fruit juice according to a certain proportion, the wine is fermented to the alcohol content of 10-12% (v/v) by adjusting components and adding yeast nutrient, and finally the pitaya and mulberry fruit wine which is clear and transparent, full in wine body, strong in wine aroma and fruit aroma, pure in taste and capable of keeping the ruby red color not fading for a long time is obtained by inactivation, ageing, filtration and sterilization at the later stage. The invention discloses a red-heart pitaya and watermelon composite health-preserving fruit wine and a preparation method thereof, and the Chinese invention with the application number of 201611213162.9 discloses the red-heart pitaya and watermelon composite health-preserving fruit wine. According to the invention, grapes and rock sugar are sealed and fermented firstly, then the pitaya, the rock sugar and the lemons are filled for co-fermentation, and after juice separation, slag removal and filtration, the pitaya and grape composite fruit wine which does not contain chemical components, is mellow in wine taste, sweet and delicious and keeps the original taste of the pitaya and the grapes is obtained.
Although the compound pitaya wine can better protect the color and luster of the red-core pitaya wine, the introduction of other fruits leads the pitaya wine to lose the unique natural pitaya fragrance, taste and flavor of the original wine, and influences the sensory quality of the pitaya wine.
At present, no report related to the preparation of fruit wine by using red-heart pitaya and white-heart pitaya as raw materials is found. The red-heart pitaya and the white-heart pitaya are used as raw materials to prepare the pitaya fruit wine, so that the typical sensory characteristics (natural pitaya fragrance, taste and flavor) of the pitaya fruit wine can be maintained, the natural color and luster of the pitaya can be maintained for a long time, the production cost can be reduced, the additional value of the white-heart pitaya is improved, and the dual significance for promoting the development of the fermented food industry and adjusting the agricultural structure is realized.
The invention content is as follows:
the technical problem solved by the invention is to overcome the defects of the existing dragon fruit wine and the preparation method thereof, the red-core dragon fruit wine and the white-core dragon fruit wine are scientifically compounded, the composite dragon fruit juice is used as the raw material, the brewing process is optimized and improved, and the dragon fruit wine with natural dragon fruit color, taste and flavor and stable color is prepared, so that the typical and specific sensory characteristics of the dragon fruit wine are maintained, the additional value of the dragon fruit is improved, the production cost is reduced, and the dragon fruit wine has double meanings for promoting the development of the fermented food industry and adjusting the agricultural structure.
The invention mainly aims to provide a preparation method of red-heart pitaya and white-heart pitaya composite fruit wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to enable the final concentration to be 50-100 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 1-3: 1-3 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree of the mixed dragon fruit juice to be 18-22 DEG Brix, and adjusting the pH value of the mixed dragon fruit juice to be 3.5-4.0;
(4) inoculating the activated saccharomyces cerevisiae seed liquid into the adjusted mixed dragon fruit juice in an inoculation amount of 0.2-0.5% (v/v), uniformly stirring, fermenting for 7-15 days at the temperature of 20-28 ℃, filtering, and collecting supernatant liquor samples;
(5) and standing the supernatant liquor sample at 12-18 ℃ for 2-6 months, and filtering to obtain the red-heart pitaya and white-heart pitaya composite fruit wine.
Preferably, the preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 8-12% (m/v) active dry yeast, uniformly stirring, and standing at 40 ℃ for 30-60 min to obtain the saccharomyces cerevisiae seed solution.
The invention also aims to provide the red-core and white-core pitaya composite fruit wine prepared by the method, which is clear and transparent, is bright ruby red, can keep the color for a long time (12 months), is full of wine bodies, typical in fruit aroma, strong in wine aroma, sour and sweet in taste, mellow and free of peculiar smell.
Has the advantages that:
the dragon fruit wine is brewed by taking the dragon fruits of two varieties of red-core dragon fruits and white-core dragon fruits as raw materials, the two kinds of fruit juices are mixed to be in ruby red color, the addition of sodium metabisulfite and citric acid can play a role in color protection, and meanwhile, tartaric acid and citric acid generated in the alcohol fermentation process also have a protection effect on pigments, so that the dragon fruit wine is finally in bright ruby red color and can be kept for a long time (12 months) without fading; the composite dragon fruit wine does not contain other fruits, so that the dragon fruit wine keeps the unique fragrance of the dragon fruit. Therefore, the dragon fruit wine brewed by the method has bright and transparent color, plump wine body, typical fruit aroma, strong wine aroma, proper sour and sweet taste and mellow taste without peculiar smell. The price of the white-core dragon fruit is 2-3 times lower than that of the red-core dragon fruit, so that the brewing cost of the dragon fruit wine is reduced by taking the red-core dragon fruit and the white-core dragon fruit as raw materials, the problem of economic loss caused by the late sale of the white-core dragon fruit can be solved, the additional value of the dragon fruit is greatly improved, the application prospect is wide, and the development of the fermented food industry and the fruit wine industry is certainly promoted.
It should be noted that: the red-heart dragon fruit and the white-heart dragon fruit which have natural homology are used as raw materials, the fruit juice is prepared and then scientifically compounded, and the process conditions are optimized and improved, so that the process is simple, unexpected effects are obtained, and the method has better practicability and advancement.
The specific implementation mode is as follows:
the invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
Example 1
A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to make the final concentration of the two juices be 50 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 1:1 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to be 18 DEG Brix, and adjusting the pH value to be 3.5;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.2% (v/v), stirring, fermenting at 20 deg.C for 7 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 12 deg.C for 2 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
The preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 8% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 30min to obtain Saccharomyces cerevisiae seed solution.
The red-core and white-core pitaya composite fruit wine prepared by the method is clear and transparent, has bright ruby red color, does not fade for 12 months, is full of wine body, typical in fruit flavor, strong in wine flavor, moderate in sour and sweet taste, mellow and free of peculiar smell.
Through detection, the fruit wine has the following indexes: the alcohol content is 10.4% vol, the total titrating acid is 6.86g/L, the reducing sugar is 1.36g/L, and the volatile acid is 0.57g/L, and the wine is ruby red, clear and transparent, and has a plump wine body and a typical flavor of dragon fruit wine.
Comparative example 1
According to the preparation method, only the red-core pitaya is taken as the raw material, other process parameters are the same, and the prepared red-core pitaya wine is bright ruby red, full in wine body, typical in fruit flavor, mellow and pure in taste and free of impurities, but fades to be dark purplish red after 4 months.
The difference between the physical and chemical indexes of the fruit wine prepared by the scheme and the physical and chemical indexes of the fruit wine prepared by the embodiment 1 is not great.
Example 2
A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to make the final concentration of the two juices 100 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 3:3 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to 22 DEG Brix, and adjusting the pH value to 4.0;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.5% (v/v), stirring, fermenting at 28 deg.C for 15 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 18 deg.C for 6 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
The preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 12% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 60min to obtain Saccharomyces cerevisiae seed solution.
The red-core and white-core pitaya composite fruit wine prepared by the method is clear and transparent, has bright ruby red color, does not fade for 12 months, is full of wine body, typical in fruit flavor, strong in wine flavor, moderate in sour and sweet taste, mellow and free of peculiar smell.
Through detection, the fruit wine has the following indexes: the alcohol content is 12.1% vol, the total titrating acid is 7.84g/L, the reducing sugar is 2.06g/L, the volatile acid is 0.77g/L, the wine is ruby red, clear and transparent, the wine body is plump, and the wine has the typical flavor of dragon fruit wine.
Comparative example 2
According to the preparation method, only the red-core pitaya is taken as the raw material, other process parameters are the same, and the prepared red-core pitaya wine is bright ruby red, full in wine body, typical in fruit flavor, mellow and pure in taste and free of impurities, but fades to be dark purplish red after 3 months.
The difference between the physical and chemical indexes of the fruit wine prepared by the scheme and the physical and chemical indexes of the fruit wine prepared by the embodiment 2 is not great.
Example 3
A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to enable the final concentration to be 80 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 2:2 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to 20 ° Brix, and adjusting the pH value to 3.8;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.4% (v/v), stirring, fermenting at 24 deg.C for 11 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 15 deg.C for 4 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
The preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 10% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 50min to obtain Saccharomyces cerevisiae seed solution.
The red-core and white-core pitaya composite fruit wine prepared by the method is clear and transparent, has bright ruby red color, does not fade for 12 months, is full of wine body, typical in fruit flavor, strong in wine flavor, moderate in sour and sweet taste, mellow and free of peculiar smell.
Through detection, the fruit wine has the following indexes: the alcohol content is 11.5% vol, the total titrating acid is 7.36g/L, the reducing sugar is 1.78g/L, the volatile acid is 0.71g/L, the wine is ruby red, clear and transparent, the wine body is plump, and the wine has the typical flavor of the dragon fruit wine.
Comparative example 3
According to the preparation method, only the red-core pitaya is taken as the raw material, other process parameters are the same, and the prepared red-core pitaya wine is bright ruby red, full in wine body, typical in fruit flavor, mellow and pure in taste and free of impurities, but fades to be dark purplish red after 5 months.
The physical and chemical indexes of the fruit wine prepared by the scheme are not much different from those of the fruit wine prepared by the embodiment 3.
Example 4
A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to make the final concentration of the two juices be 50 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 2:1 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to 19 DEG Brix, and adjusting the pH value to 4.0;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.2% (v/v), stirring, fermenting at 28 deg.C for 7 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 18 deg.C for 2 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
The preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 12% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 30min to obtain Saccharomyces cerevisiae seed solution.
The red-core and white-core pitaya composite fruit wine prepared by the method is clear and transparent, has bright ruby red color, does not fade for 12 months, is full of wine body, typical in fruit flavor, strong in wine flavor, moderate in sour and sweet taste, mellow and free of peculiar smell.
Through detection, the fruit wine has the following indexes: the alcohol content is 11.1% vol, the total titrating acid is 7.24g/L, the reducing sugar is 1.56g/L, the volatile acid is 0.64g/L, the wine is ruby red, clear and transparent, the wine body is plump, and the wine has the typical flavor of the dragon fruit wine.
Comparative example 4
According to the preparation method, only the red-core pitaya is taken as the raw material, other process parameters are the same, and the prepared red-core pitaya wine is bright ruby red, full in wine body, typical in fruit flavor, mellow and pure in taste and free of impurities, but fades to be dark purplish red after 4 months.
The physical and chemical indexes of the fruit wine prepared by the scheme are not much different from those of the fruit wine prepared by the embodiment 4.
Example 5
A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine comprises the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to make the final concentration of the two juices 100 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 1:2 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to 22 DEG Brix, and adjusting the pH value to 3.5;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.5% (v/v), stirring, fermenting at 20 deg.C for 15 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 12 deg.C for 6 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
The preparation method of the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 8% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 60min to obtain Saccharomyces cerevisiae seed solution.
The red-core and white-core pitaya composite fruit wine prepared by the method is clear and transparent, has bright ruby red color, does not fade for 12 months, is full of wine body, typical in fruit flavor, strong in wine flavor, moderate in sour and sweet taste, mellow and free of peculiar smell.
Through detection, the fruit wine has the following indexes: the alcohol content is 12.0% vol, the total titrating acid is 7.09g/L, the reducing sugar is 1.48g/L, the volatile acid is 0.72g/L, the wine is ruby red, clear and transparent, the wine body is plump, and the wine has the typical flavor of the dragon fruit wine.
Comparative example 5
According to the preparation method, only the red-core pitaya is taken as the raw material, other process parameters are the same, and the prepared red-core pitaya wine is bright ruby red, full in wine body, typical in fruit flavor, mellow and pure in taste and free of impurities, but fades to be dark purplish red after 3 months.
The physical and chemical indexes of the fruit wine prepared by the scheme are not much different from those of the fruit wine prepared by the embodiment 5.
Claims (3)
1. A preparation method of red-heart pitaya and white-heart pitaya composite fruit wine is characterized by comprising the following steps:
(1) respectively collecting mature and fresh red-heart pitaya and white-heart pitaya, peeling, squeezing and filtering to obtain red-heart pitaya juice and white-heart pitaya juice, and respectively adding sodium metabisulfite into the two juices to make the final concentration of the two juices be 50 mg/L;
(2) uniformly mixing red-heart pitaya juice and white-heart pitaya juice according to the volume ratio of 1:1 to obtain mixed pitaya juice;
(3) respectively adding white granulated sugar and citric acid into the mixed dragon fruit juice, adjusting the sugar degree to be 18 DEG Brix, and adjusting the pH value to be 3.5;
(4) inoculating activated Saccharomyces cerevisiae seed solution into the adjusted mixed dragon fruit juice at an inoculation amount of 0.2% (v/v), stirring, fermenting at 20 deg.C for 7 days, filtering, and collecting supernatant liquor sample;
(5) standing the supernatant liquor sample at 12 deg.C for 2 months, and filtering to obtain red-heart and white-heart pitaya composite fruit wine.
2. The method for preparing the composite fruit wine according to claim 1, wherein the method for preparing the saccharomyces cerevisiae seed liquid in the step (4) comprises the following steps: preparing 5% (m/v) glucose solution, adding 8% (m/v) active dry yeast, stirring, and standing at 40 deg.C for 30min to obtain Saccharomyces cerevisiae seed solution.
3. The composite fruit wine prepared by the preparation method of any one of claims 1-2.
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| CN109370837B (en) * | 2018-11-07 | 2021-12-03 | 佛山市真红生物制品有限公司 | Fungus symbiotic fermentation anti-fatigue pitaya health wine and preparation method thereof |
| CN109439489B (en) * | 2018-11-20 | 2022-02-18 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of dragon fruit wine |
| CN112680305B (en) * | 2021-01-29 | 2023-08-01 | 广西壮族自治区农业科学院 | Preparation process of red-heart dragon fruit wine |
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| CN105695226A (en) * | 2016-02-29 | 2016-06-22 | 云南羽楠农业科技有限公司 | Brewing method for red-flesh pitaya fermented wine |
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