Pitaya nutritional value is rich， and have certain health care This paper researches on the pitaya as raw materials， soluble sugar content， yeast， dosage of fermentation temperature and fermentation time， factors such as fermentation type test ratafia process fon-lon Using fresh pitaya as raw materials， pulp broken and add pectinase take juice， sugar content after adjustment for 17%， yeast inoculation quantity 4 g/L， fermentation time， 7 days for 33 ℃ temperature of the finished product that is Finished pitaya fruit wine degrees 7% to 8% (v/v)， acidity， 4% ~ 5%， total sugar 5% to 6%， colour and lustre is present， pale ruby red wine， with clear and elegant aroma and bouquet， accord with harmonious development direction of alcoholic beverage at home and
