Ethanol and methanol levels of red dragon fruit wine (Hylocereus costaricensis) with the treatment of sugar and fermentation time

Abstract

Abstract Red dragon fruit (Hylocereus costaricensis) contains anthocyanin which is a polyphenol compound that is rich in pigments, determining the formation of red, purple and blue colors of various fruits and vegetables. Wine fermentation is the process of breaking down sugar into alcohol and CO2 gas due to enzymes produced by yeast cells. Factors that influence the fermentation process are the type of yeast, sugar content, nutrition, temperature, aeration, and pH. The fermentation time in making fruit wine is very important to know to produce wine with good characteristics. This study aims to determine the effect of sugar levels and the best fermentation time on the characteristics of red dragon fruit wine (Hylocereus costaricensis). This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, University of Warmadewa. Research with a Completely Randomized Design (CRD) consisting of 2 (two) factors and two replications, the first factor is sugar content, which consists of four levels: 10%, 15%, 20%, 25%. The second factor is the fermentation time, which consists of three levels: 10 days, 15 days, 20 days. Variables observed in dragon fruit wine include objective observations: levels of methanol and levels of ethanol. From the results of the study obtained 10.42% ethanol content, and the wine produced does not contain methanol.