Abstract
Pomegranate (Punica granatum L.) is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegranate wine). However, pomegranate wines are not established as a common beverage in Western countries. In this work, we produced pomegranate wines using two cultivars and two yeasts (Saccharomyces cerevisiae strain Clos and S. cerevisiae ex-bayanus strain EC1118) with contrasting characteristics. A comprehensive chemical profile of the wines was obtained. Notable differences were observed in the function of the cultivars and the yeasts. Different cultivar×yeast combinations provided wines with clearly different chemical profiles and specific features in the patterns of organic acids, phenolics, and volatile compounds. This highlights the opportunity to obtain tailored pomegranate wines with desired chemical profiles and, consequently, sensory properties, through management optimization of pomegranate winemaking. In this view, pomegranate wines have the potential to become an established beverage in Western countries.
Highlights
We studied the process of pomegranate juice alcoholic fermentation including the characterization of yeast growth dynamics, which, to the best of our knowledge, has been done rarely so far
The residual sugars were significantly affected by the yeast and by the cultivar, with higher values in the wines fermented by the yeast Clos, and in the wines obtained by the cultivar Jolly Red
0.132 issues related to the influence of the chemical environment on yeast metabolism were Total
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Has a long tradition in winemaking technology and both the experience and the equipment required to obtain good pomegranate fermentation products are readily available in this Country. Wine consumers are willing to try new sensorial experiences: this is demonstrated by the current tendency towards wines with more complex organoleptic properties On one hand, this has led to the establishment of more diversified fermentation processes: examples of this are the use of sequential or simultaneous co-inoculation with non-Saccharomyces and Saccharomyces yeasts, in order to enrich the wine bouquet of flavors [9], and the production of spontaneously fermented wines with unique but non-reproducible characteristics (even if this might affect the microbiological stability of the product) [10]. This work can be considered as the first approach to the industrial production of pomegranate wine in Southern Italy: it poses the basis for both the future optimization of the technological process and the assessment of its economic potential, at local as well as international scale
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