RT Journal Article
SR Electronic
T1 Alcoholic Beverage from Chilean <em>Opuntia Ficus Indica</em>
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 228
OP 229
DO 10.5344/ajev.1981.32.3.228
VO 32
IS 3
A1 Bustos, Oscar E.
YR 1981
UL http://www.ajevonline.org/content/32/3/228.abstract
AB 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.