Determination of the chemical and sensory quality of yellow pitahaya wine (Hylocereus megalanthus) using different layers and fermentation times

Introduction: Diversifying raw materials in winemaking represents an innovative alternative for the agro-industrial use of non-traditional fruits. In this context, yellow pitahaya (Hylocereus megalanthus) stands out for its physicochemical and sensory characteristics, making it a potential substrate for the production of fermented wines. Objective: To evaluate the physicochemical and sensory quality of a wine made from yellow pitahaya (H. megalanthus) using different yeast strains and fermentation times. Materials and Methods: A completely randomized 2×2 factorial design was used to analyze the effect of two factors: yeast strains (factor A) and fermentation time (factor B), generating four treatments with three replicates per treatment, for a total of 12 experimental units. To determine significant differences between treatments, analysis of variance (ANOVA) and Tukey’s multiple range test (p < 0.05) were applied using the InfoStat statistical software. Results: The analyses showed pH values between 3.46 ± 0.02 and 3.84 ± 0.03, Brix degrees between 14.67 ± 0.15 and 17.67 ± 0.18, and alcohol content between 8.30 ± 0.12% and 10.23 ± 0.10%. Treatment T4 presented the highest sensory scores for odor (4.61 ± 0.08), color (4.60 ± 0.07), flavor (4.90 ± 0.05), texture (4.60 ± 0.06), and overall acceptability (4.90 ± 0.04). Conclusion: The use of Saccharomyces cerevisiae var. The fermentation of Saccharomyces cerevisiae for 15 days allows for the production of pitahaya wine with suitable physicochemical characteristics and high sensory acceptability.