Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Abstract

Abstract Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single‐fruit (pitaya) wine and a mixed‐fruit wine that contains watermelon ( Citrullus lanatus ), mint ( Mintha spicata ), and pitaya ( Hylocereus costaricensis ). In this study, fresh pitaya, watermelon, and mint leaves were fermented using Saccharomyces cerevisiae . Juice extracts underwent fermentation at room temperature for 7 days under dark conditions. Physicochemical changes, such a