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.
- Received June 1980.
- Revision received April 1981.
- Accepted April 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 3
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