Abstract
Two problems affect growing of prickly pears ("tunas") in Chile: the harvest system used and the demand for only large-size fruit by consumers in fresh markets.
Small-size tunas were tested for the elaboration of an alcoholic beverage. The fruit was fermented and different levels of yeast, citric acid and SO2 were tried.
The clarified juice was analyzed for its different and nonalcoholic components and fermentation rates. Components are dependent upon the acidity of the initial must.
Juice from the nontreated fruit (blank) produced only a very strong vinegar (surface contamination).
In tasting, both wine and alcohol demonstrated a very good enological quality.
- Copyright 1981 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 32 Issue 3
