Physicochemical properties of dragon fruit palmyra neera wine

Dragon fruit-palmyra neera wine is a functional beverage processed from dragon fruit (Hylocereus polyrhizus) juice blended with palmyra (Borassus flabellifer) neera. Wine processing was done by spontaneous fermentation where the source of fermentative bacteria was obtained naturally from the neera. Fermentation was carried out for 21 days then wine aging was continued for 3 months. The physicochemical properties (pH, tartaric acid, alcoholic content, total soluble solid, reducing sugar...