On the official website of the Techport Science and Technology Information and Statistics Center to share information, a research team from the University of Industry and Trade of Ho Chi Minh City has just introduced the technology of wine production from red flesh dragon fruit.

The research team, there are MSc. Tien Tien Nam, Dr. Pham Van Thinh. The project was researched and tested for 2 years with the sponsorship of Binh Thuan Dragon Fruit Limited Company.

According to Techport.vn, dragon fruit juice after separation will be measured and analyzed for specific input criteria (vitamin C, Bx, reducing sugar, total sugar, ash, viscosity, DPPH, Polyphenol, pH ...); followed by the conditions of alcoholic fermentation (yeast strain, yeast density, fermentation temperature, fermentation pH, fermentation solution Bx, fermentation time, storage conditions, storage temperature, and etc.). All indicators are carefully monitored and measured with the support of modern and accurate analytical equipment and experienced research team.

After a period of research and testing, the wine product from red flesh dragon fruit was born and received positive signals. As noted, red flesh dragon fruit wine brings many health benefits because red flesh dragon fruit contains a lot of Lycopene, which is a natural antioxidant, supporting against cancer, heart disease, and reducing blood pressure.