Sustainable dragon fruit wine as an agro-tourism product

Sustainable dragon fruit wine production was developed as a community-based agro-tourism product that integrates environmental responsibility, product quality, and local enterprise development.This study developed and evaluated a standardized protocol for sustainable dragon fruit wine production using locally sourced materials and resource-efficient processing methods suitable for smallscale community-based applications.The study aimed to determine the physicochemical quality, sensory acceptability, and potential implications of dragon fruit wine as a value-added agro-processing product with possible relevance to local enterprise development and agro-tourism initiatives.An experimental-developmental research design was employed, integrating controlled fermentation procedures with protocol standardization to improve product consistency, safety, And reproducibility under ambient tropical conditions.Fresh dragon fruits obtained from local growers were processed using reusable fermentation materials and simplified low-input methods to support environmentally responsible production practices.Physicochemical evaluation revealed that the developed dragon fruit wine achieved acceptable quality parameters, including an alcohol content of 8.5 ± 0.7 % (v/v), pH of 3.6 ± 0.2, titratable acidity of 0.45 ± 0.05 %, residual sugar content of 5.2 ' 0.6 %, and satisfactory clarity after aging.These findings indicate that stable and acceptable fruit wine can be produced without reliance on energy-intensive processing systems or synthetic clarifying agents.Sensory evaluation involving 30 purposively selected local participants showed favorable acceptability ratings for color (4.4), aroma (4.2), taste (4.1), mouthfeel (4.0), and overall acceptability (4.3) using a 5-point hedonic scale.Results suggest that the standardized processing protocol was capable of producing a sensory acceptable and environmentally sustainable product using accessible local resources.The findings demonstrate the feasibility of community-based dragon fruit wine production as a sustainable value-added agro-processing initiative that may support local livelihood opportunities and future agro-tourism-related activities.However, the study was limited to preliminary product development, physicochemical analysis, and sensory evaluation.Tourism behavior, commercialization outcomes, and broader consumer responses were not directly investigated and therefore remain potential areas for future research.