Abstract

This study explores the feasibility of producing wine from the fruit of Passiflora edulis, known in Colombia as Gulupa or purple passion fruit. Although this fruit is widely cultivated and has antioxidant benefits due to its content of vitamin C, carotenoids, and flavonoids, its potential for wine production has not yet been fully evaluated. The study was conducted in two main phases: the standardization of the winemaking methodology and the optimization of fermentation conditions. Different concentrations of yeast (0.4 g/L, 0.8 g/L, and 1.2 g/L) and substrates (glucose and sucrose) were evaluated. Comprehensive analyses of the final product were performed, including pH, Brix degrees, alcohol content, total acidity, antioxidant capacity using the ORAC method, and levels of ethanol and methanol. The findings revealed that the wine derived from P. edulis has notable antioxidant properties when using a yeast concentration of 0.8 g/L combined with glucose as the substrate. While the wine met Colombian standards of NTC 708 in terms of pH and alcohol content, it exhibited total acidity levels above acceptable limits. This study highlights the potential of P. edulis as a promising raw material for high-antioxidant wine production, adding value to local agro-industrial resources.