Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

• The paper begins with a well-structured and detailed literature review, which contextualizes the study within the existing body of knowledge. The authors have cited relevant and up-to-date sources, providing a strong foundation for their research.

•  The research methodology is well-executed. The authors have well described their experimental design, data collection methods and statistical analysis. 

•  
• The results are well described and analyzed, but I would also like to see a sensory evaluation of the product and/or compared to the wine without the fruit. 
• The manuscript would be strengthened by a more thorough discussion of the study's limitations and suggestions for future research (I suggest to add a paragraph or two in the conclusions).

Comments on the Quality of English Language

No issued detected by me.

Author Response

Dear Respective Reviewer,

We are deeply grateful for all your valuable comments to our manuscript. We agreed and revised our manuscript following your comments and suggestions. We send two files: a file is noted with track changes and color letters to indicate where we revised, and another file is the final revised manuscript without track changes. The responses to each your questions are detailed in the table below. Please kindly check.

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

This study systematically evaluated the factors (including the dilution ratio of dragon fruit juice to water, the yeast strain employed, and the yeast concentration) that influence the fermentation process of red dragon fruit wine and assessed their impact on both the chemical composition and sensory qualities of the final product. The study fits within the scope of the journal. This study is systematic and comprehensive, and the results have a good theoretical significance for fruit wine fermentation. However, this manuscript needs to be systematically modified before it can be considered for acceptance and publication.

 

Introduction:

Line 51: please add a reference

Lines 52-53: please add a reference

Lines 91-92: In the introduction, I suggest that the author should introduce the dilution ratio of current fermentation, the impact of dilution on fermentation results, etc., and also introduce what strains of yeast are used in current fermentation, and what problems exist in these currently used strains and what fermentation dilution ratio was currently used in dragon fruit fermentation. This will highlight the importance of what you are studying

Line93: add a reference

 

Materials and Methods

Lines 105-107, One hundred kilograms of red dragon fruit, including four varieties, how many kilograms for each variety? Or what is the mass ratio between the varieties? Because it's important for fermentation, and it needs to be clarified.

Line 118, cloth filter, what’s the mesh number?

Line 119, the pH was adjusted to 4.5 using citric acid and sodium carbonate. Please indicate in which dilution ratio the citric acid was used and how much is used? In which dilution ratio the sodium carbonate was used, and how much is used? Because during the fermentation process, the addition and amount of these substances may have an impact on the fermentation results, it needs to be clarified.

Line 123, A pectinase enzyme, the enzyme’s number should be added.

Line 126 In this section, the author needs to specify how many treatments there are, including how many dilutions, how many yeasts, and so on

Line 130, the three yeasts were used in this fermentation, it is necessary to state how much CFU per gram of each yeast. The amount of fermentation inoculum is mainly related to the number of active bacteria, so it is necessary to know the number of active bacteria inoculated.

Line 135, what is the ratio 5:4:1?

Lines 140-156, Authors need to indicate the manufacturers of the main testing reagents and instruments used in this study.

Line 157, Each method needs to be described in detail.

Line 248, what is the JMP statistical software? Which company developed the software?

 

Results:

The results section is too long and contains a lot of argumentative sentences. The results section needs to be refined and focused, not necessarily elaborated and analyzed for every result

 

Discussion

The discussion section needs to be further refined and modified.

 

Figures and tables

All the figures need to add the Error bars and presentation of statistically significant results.

Figure 4, In the fig4d, the value of the ordinate is too large. Change it to 0.5-2.5（×10⁷cfu/ml), Modify similar results in other figures.

Figure 7, 8, 9, the name of the horizontal coordinate (Percent of dragon fruit solution) needs revised.

Comments on the Quality of English Language

Minor editing of English language is required.

Author Response

Dear Respective Reviewer,

We are deeply grateful for all your valuable comments to our manuscript. We agreed and revised our manuscript following your comments and suggestions. We send two files: a file is noted with track changes and color letters to indicate where we revised, and another file is the final revised manuscript without track changes. The responses to each your questions are detailed in the table below. Please kindly check.

Author Response File: Author Response.docx

Reviewer 3 Report

Comments and Suggestions for Authors

In the article entitled “Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine” the authors have analysed the effect of different dilutions of dragon fruit juice, as well as the use of different commercial yeast strains for its fermentation.

The production of fermented beverages other than wine and beer is booming, thus making the article of interest, however a number of changes need to be made to the article before publication.

Line 121. Does the sucrose add to all the dilutions or only to the first juice?

Line 130. What was the approximately population in 10g?

Line 169 and 182. Indicate the sugars that are included in those sugars (total and reducing).

Line 192. There are two Figures 2, the second one is not explained completely in the text.

Line 311. Express yeast ratio figure in log₁₀ and subsequent figures, since the Y-axis occupies one third of the figure. The initial concentration of yeast can´t be 0, because you have added a specific population for the fermentation.

Line 393. Indicate also that the figures show the final values.

Line 571. Are there more studies related to wine obtained from dragon fruit? If yes, compare results.

Line 669. Yeasts are also responsible for the production of polyphenols, include it.

Author Response

Dear Respective Reviewer,

We are deeply grateful for all your valuable comments to our manuscript. We agreed and revised our manuscript following your comments and suggestions. We send two files: a file is noted with track changes and color letters to indicate where we revised, and another file is the final revised manuscript without track changes. The responses to each your questions are detailed in the table below. Please kindly check.

Author Response File: Author Response.docx