Color Intensity Values Research Articles

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

The use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of the phenolic parameters evaluated. This tendency was more evident in wine chromatic characteristics, especially for the wine macerated with jequitibá wood, where significantly higher color intensity and total color difference values was detected. For volatile composition, the different wood species induced significant changes on wine volatile profile. Thus, 3-hydroxy-4-phenyl-2-butanone was only detected in wine macerated with jaqueira wood, while benzophenone, ethyl pentadecanoate, D-citronellol, linalool, geranic acid and isovainillic acid were only detected in wine macerated with amburana wood. For sensory profile, wine macerated with amburana wood showed significantly higher scores for “coconut”, “toasted” and “floral” aroma descriptors, while for taste and overall appreciation this wine also showed a tendency for a slightly higher score. The outcomes of this research improved the knowledge of the use of several South American wood species on red wine characteristics.

Optical Image Processing using Eulerian Amplification

Recent advancements in digital photography, particularly through mobile phone cameras, microscopes, and satellite imaging, have made high-resolution image capture increasingly accessible. However, these captured images often contain subtle changes in color resolution and density that are challenging to observe with the naked eye. This study explores the application of Eulerian amplification as a method to detect and enhance such small-amplitude variations, making them visible for improved analysis. Unlike traditional approaches, Eulerian methods are particularly effective for processing smooth structures and high-quality printed materials where minor amplifications in color can reveal significant grading details. Using a pixel-by-pixel Eulerian path analysis, this method allows for a detailed comparison of color intensity values on a fine 8-bit scale, which ranges from 0 to 255. Through this analysis, color distribution patterns are visualized across the spatial structure of the image, which is particularly beneficial for identifying specific variations in quality in printed materials, such as highly graded cards. To manage large image structures, spatial decomposition using a multi-level Gaussian pyramid technique is employed. By applying temporal filtering within select frequency bands (0.4–4 Hz) at a coarse pyramid level, the algorithm effectively pools spatial data, enabling the detection of color density shifts that may indicate image defects. The amplified image data is further processed using a classifier neural network, which provides high sensitivity and specificity in detecting edge defects, image centering issues, scuffs, and breakages. The system demonstrates promising results in identifying true positives while maintaining low false-negative rates, thus confirming the reliability of deep machine learning algorithms in high-sensitivity defect detection. This paper presents the significance of Eulerian amplification in optical image processing, offering a robust tool for precise, automated defect detection across a variety of high-resolution image types.

Development of an ESP32 Microcontroller-based Colorimeter with an Android App for the Verification of Roasting Degree of Coffee Beans

A lo w-cost and portable colorimeter was developed using an ESP32 microcontroller and a TCS34725 color sensor to monitor the degree of coffee roast, crucial for maintaining flavor consistency and controlling product quality across different batches. The colorimeter detected color recognition resulting in RGB color intensity values, which could be displayed on the device’s TFT LCD touchscreen. Additionally, colorimetric data was transmitted in real-time via WiFi and stored in a MySQL database using an Android app created with the MIT App Inventor platform. The colorimeter was powered by a rechargeable lithium phosphate battery. The consistency of coffee roasting was ensured by self-identifying the standard RGB values of the roasted coffee beans at five degrees (light, light-medium, medium, medium-dark, and dark) with the app. The darker the color of the roasted coffee, the lower the RGB values were gained. The color detection was highly precise, with a relative standard deviation of less than 5%.

Optimasi Jenis Kertas untuk Strip Test Boraks dengan Indikator Crude Antosianin dari Ubi Jalar Ungu

<p><strong>This research aims to determine the most optimal type of filter paper in making strip tests from crude anthocyanins of purple sweet potato to detect borax. The experimental design consisted of paper type optimization by testing magenta color intensity, sensitivity tests of strip tests using borax standard solution by testing cyan color intensity, and application of strip tests on food. Optimization of paper type was tested quantitatively with the treatment of ordinary filter paper and whatman paper number 1, 40, 41, and 42. The sensitivity was tested quantitatively with four concentrations of borax. The results of the application of borax test strip tests on food products were analyzed qualitatively. The results of the research on paper type optimization showed that the color intensity on 5 types of paper was significantly different, with the highest color intensity value owned by ordinary filter paper. Subsequent sensitivity tests on ordinary filter paper at four borax concentrations showed results with a detection limit of 1 ppm. The application test of purple sweet potato strip test, using ordinary filter paper, demonstrated its effectiveness as a borax detection tool in food products, with a sensitivity limit of up to 0.5%. The borax test strip paper produced in this research successfully detected the presence of borax in food products.</strong></p><p><strong><em>Keywords</em></strong><strong> – </strong><em>Anthocyanins, Borax, Filter Paper, Purple Sweet Potato.</em><strong></strong></p>

LiPro: displaying concurrent image viewing and imperceptible positioning using visible light

Visible light can be used to achieve effective human interaction with projectors. However, current visible light-based projectors for the target positioning either lose the image viewing function or cause abnormal luminance changes perceived by human eyes, which is not practical for real-world applications. Therefore, we propose a smart lighting-based projector system, LiPro, which can display imperceptible target positioning and any image viewing, simultaneously. In a nutshell, we propose what we believe to be a novel color space conversion modulation scheme to transmit the landmark information, which adds δ and −3δ color intensity value on the red (R) channel and blue (B) channel according to the YCbCr color space analysis, so that human eyes are imperceptible to light intensity changes. Then, we propose the dual-channel decision demodulation scheme, which demodulates the received light signals on both the R channel and B channel at the same time to decide and increase the correctness of the landmark recognition. In the end, we use off-the-shelf devices to implement LiPro to evaluate its performance, and results from extensive experiments show that our LiPro can achieve centimeter-level target positioning under any image viewing conditions.

MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

Acrylic yarns pre-treated with different mordants and their dyeing potential with annatto dye

The study aimed to identify the best conditions for dyeing acrylic fiber with natural annatto dye, considering the presence of metallic mordants such as alum and ferrous sulfate, and evaluating the influence of soy milk or the absence of a mordant. Exhaust dyeing tests were conducted with the extract at different pH ranges to understand the behavior of the carotenoids bixin and norbixin in annatto seeds. Color intensity was measured by spectrophotometry, while colorfastness tests were performed to assess color transfer. The alum mordant showed less colorfastness than dyeing without a mordant, suggesting interference in dye fixation despite high color intensity values. On the other hand, the ferrous sulfate mordant exhibited limited leveling but high colorfastness. The natural pH range of the extract with soy milk mordant demonstrated good colorfastness and moderate intensity, resulting in a light-yellow shade. These findings underscore the complexity of interactions between natural dyes, synthetic fibers, and different mordants, emphasizing the importance of considering various factors to optimize desired outcomes in acrylic fiber dyeing.

The Effect of Nitrogen Reduction and Applying Bio-Organic Fertilisers on Soil Nutrients and Apple Fruit Quality and Yield

In this study, we investigated the effect of partially substituting inorganic nitrogen with bio-organic fertiliser on the ‘Tianhong2’ Fuji apple planting in Xinjiang. Bio-organic fertiliser was applied, and nitrogen was reduced by 20% (T2), 40% (T3), and 60% (T4) during the blooming and fruit expansion periods with conventionally fertilised fields used as control (T1); soil nutrient, soil enzyme activity, leaf nutrients, fruit quality, and yield were measured. The total nitrogen (TN), total phosphorus (TP), total potassium (TK), total calcium (TCa), available phosphorus (AP), available potassium (AK), and soil organic matter (SOM) contents, as well as the soil catalase (S-CAT), soil uretrase (S-UE), soil saccharase (S-SC), and soil nitrate reductase (S-NR) activities, significantly increased in the experimental soils compared with those in T1. In addition, TP, TCa, and total magnesium (TMg) content in apples significantly increased. Compared to T1, the T2 and T3 treatments significantly improved the fruit yield and quality, increasing the sugar–acid ratio, soluble protein, soluble sugar, peel carotenoid, and anthocyanin content and reducing peel chlorophyll content. The brightness (L*), red–green axis (a*), yellow–blue axis (b*), colour intensity (C), and tone (h°) values changed. The yield per hectare and nitrogen fertiliser partial productivity values were significantly increased. Overall, the T2 treatment resulted in the best outcome for the Yili area. In conclusion, partially substituting inorganic nitrogen with bio-organic fertiliser can effectively increase soil and leaf nutrient content and improve fruit yield and quality.

Impact of storage conditions on the instrumental colour of buckwheat products for meat industry applications

Buckwheat is one of the functional pseudocereals rich in antioxidants, nutrients, bioactive compounds, and phytochemicals. Colour represents one of the most important sensory parameters in the quality assessment of the meat products. The aim of this study was to determine the possible effect of 9-month artificial aging storage at 40 ? 2?C on the change in instrumental colour of buckwheat products used in the meat industry. In the CIE L*a*b* system, L*, a*, and b* coordinates are used to specify the data of instrumental colour properties. The results were statistically processed by two-way ANOVA (P<0.001) and Tukey?s Honestly Significant Difference post-hoc tests (P<0.05). Storage and product type (and their interaction) factors significantly influenced instrumental colour. During storage, significant differences were observed between the time points (0, 3, 6, and 9 months) in flour, with trends of decreasing lightness (L*) and increasing red (a*) and yellow (b*) colour intensity values. Regarding product type, significantly higher L* values were observed in flour, while a* values were higher in grains. Except for the 3rd month, b* values did not show significant differences. The insights gained in this study may indicate the further application of stored buckwheat flour and grains in obtaining technologically justified and colour-sensory acceptable meat end-products for consumers.

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality (GQ) and Levant Quality (LQ) hazelnuts by pressing at 5 different temperatures (i.e. cold pressed, 50 °C, 100 °C, 150 °C and 200 °C). The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 °C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature (20 0C) for LQ. Also, a significant decrease was observed in L* (brightness), b* (yellowness) and color intensity (C*) values with increasing temperature, and a serious color difference (ΔE) emerged in relation to this decrease. In addition, no significant change was observed in a* (redness) and H° (color tone) values (p>0.05). When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

Differentiation between Irradiated and Non-Irradiated Dates Using Color Intensity and Viscosity Value Method

New method has been applied recently in our Laboratories to distinguish between irradiated and non-irradiated dates. The method depends on the measurement of color intensity and viscosity values for dates sugar water extracts for five different stages of treatments. Doses of (0 .5, 0.75, 1.00 and 1.5 kGy) were applied. A considerable increase and decrease of irradiated and non-irradiated dates in color intensity and viscosity values were found between the stages; the results obtained showed that there is a significant increase and decrease in the values of irradiated dates Samples at stages 3, 4 and 5 as compared to non-irradiated Samples (control). At stage 3 the results showed a drop in color intensity of the solution sample from 8701 (control) to 1009 at dose of 1.00 kGy, the results also showed an increase in color intensity (Stage 4) from 2046 (control) to 2712 as the doses increased from 0.50 to 1.50 (kGy), while the results of the viscosity at stage 5 showed a significant increase from 5.605 (Control) to 7.914 as the doses increased from 0.50 to 1.50 (KGy).The method appears to be promising to discriminate irradiated from non-irradiated dates. Further developments are needed for this method to increase its accuracy and reliability in measuring the actual dose used in the treatment.

국내 육성 포도 품종 아그데 적포도주 품질 특성

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

A novel Gateaux derivatives with efficient DCNN-Resunet method for segmenting multi-class brain tumor.

In hospitals and pathology, observing the features and locations of brain tumors in Magnetic Resonance Images (MRI) is a crucial task for assisting medical professionals in both treatment and diagnosis. The multi-class information about the brain tumor is often obtained from the patient's MRI dataset. However, this information may vary in different shapes and sizes for various brain tumors, making it difficult to detect their locations in the brain. To resolve these issues, a novel customized Deep Convolution Neural Network (DCNN) based Residual-Unet (ResUnet) model with Transfer Learning (TL) is proposed for predicting the locations of the brain tumor in an MRI dataset. The DCNN model has been used to extract the features from input images and select the Region Of Interest (ROI) by using the TL technique for training it faster. Furthermore, the min-max normalizing approach is used to enhance the color intensity value for particular ROI boundary edges in the brain tumor images. Specifically, the boundary edges of the brain tumors have been detected by utilizing Gateaux Derivatives (GD) method to identify the multi-class brain tumors precisely. The proposed scheme has been validated on two datasets namely the brain tumor, and Figshare MRI datasets for detecting multi-class Brain Tumor Segmentation (BTS).The experimental results have been analyzed by evaluation metrics namely, accuracy (99.78, and 99.03), Jaccard Coefficient (93.04, and 94.95), Dice Factor Coefficient (DFC) (92.37, and 91.94), Mean Absolute Error (MAE) (0.0019, and 0.0013), and Mean Squared Error (MSE) (0.0085, and 0.0012) for proper validation. The proposed system outperforms the state-of-the-art segmentation models on the MRI brain tumor dataset.

Rapid and sensitive smartphone non-enzymatic colorimetric assay for the detection of glucose in food based on peroxidase-like activity of Fe3O4@Au nanoparticles

A low-cost and reliable analytical method based on the combination of a newly designed Fe3O4@Au as peroxidase mimetics, supported on smartphone analysis software package was proposed for the determination of glucose content in food samples. The nanocomposite was prepared by self-assembling technique, and the characterization was carried out using transmission electron microscopy (TEM), Fourier transforms infrared, and X-ray diffractometer. Record the color change of the solution with a smartphone camera and optimize the operation parameters and reaction conditions. A smartphone with a free self-developed app was accustomed live the RGB (red–greenblue) values of color intensity within the Fe3O4@Au system and were processed with Image J software before computationally convert them glucose concentrations. At the optimization experiment, reaction temperature of 60 °C, reaction time of 50 min and the amount of addition of Fe3O4@Au 0.0125 g was the optimal combination of detecting glucose smartphone color detection system. Hereon, the accuracy of the proposed method was evaluated by comparison between smartphone colorimetry and UV–vis spectrophotometer, a linear calibration in the range of 0.25 ∼ 15 mmol/L glucose was obtained with minimum detection limit of 1.83 and 2.25 μmol/L, respectively. The proposed method was applied effectively to the detection of glucose in actual samples. The results were in accordance with the conventional UV–vis spectrophotometer method.

High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exist between the cell walls of different grape varieties, this paper investigates whether the effect of the application of US in a winery may vary according to the grape variety treated. Wines were elaborated with Monastrell, Syrah and Cabernet Sauvignon grapes, applying a sonication treatment to the crushed grapes using industrial-scale equipment. The results showed a clear varietal effect. The wines made with sonicated Syrah and Cabernet Sauvignon grapes showed an important increase in the values of color intensity and concentration of phenolic compounds, and these increases were higher than those observed when sonication was applied to Monastrell crushed grapes, whereas Monastrell wines presented the highest concentration in different families of polysaccharides. These findings correlate with the differences in the composition and structure of their cell walls since those of Monastrell grapes presented biochemical characteristics associated with a greater rigidity and firmness of the structures.

A Low-Cost Test for Anemia Using an Artificial Neural Network

BackgroundAnemia during pregnancy can complicate maternal and neonatal health and even lead to fatal consequences if not diagnosed early on. Around 99% of women who face maternal mortality are from middle or low-income countries. Early screening of anemia could facilitate improved health outcomes in pregnant women. Point of care techniques are preferred due to their ability to provide results rapidly and because they can be used by personnel with minimal or no training. Such techniques are especially useful in resource-constrained settings like rural parts of developing countries. ObjectivesThe aim of the study was to develop a tool using an Artificial Neural Network (ANN) to estimate hemoglobin values using color information recorded from blood sample images. Our method utilizes inexpensive consumables and a simple image acquisition setup that can be assembled easily. MethodsThis study explores a neural network model to estimate the hemoglobin content in an individual’s blood sample. Blood samples were collected from 86 volunteers and the images of blood drops were obtained using an image acquisition setup designed by the team. The color intensity values calculated from the blood drop images were used as feature descriptors for the samples. The features obtained from our samples were consequently fed to the Artificial Neural Network. ResultsOur neural network that gives the best result has the architecture of 11 neurons in each of the 5 layers. The best model gave estimated hemoglobin levels by analyzing color of blood samples with an accuracy of ±1.8 g/dl Limits of agreement (LOA) and bias 0.03 g/dl (with mean error of 0.75 g/dl). The model was subsequently tested with a validation set prepared from an additional 65 samples. The estimated hemoglobin levels gave an accuracy of +2 g/dl to -1.9 g/dl Limits of agreement (LOA) and bias 0.06 g/dl (with mean error of 0.78 g/dl). ConclusionOptimization of sensitivity and specificity has been able to achieve the sensitivity and specificity values as 95.5% and 52% respectively. These results are at par with the contemporary measurement techniques indicating that our method can be used as a workable screening technique itself.

New Method for Differentiation between Irradiated and non-Irradiated Potatoes

This study has been performed in Agricultural Research Directorate labs, Ministry of Science and Technology. Amid to develop a new method to differentiate between irradiated and non-irradiated potatoes. Our laboratory experiments were able to develop a new method for differentiation; this method depends on (volume, viscosity, and color intensity) measurements of potatoes water extract, together with the value of reduced pressure measurements during filtration of the water extract. Doses of (0.075, 0.15 and 0.20 kGy) were applied. The results obtained shows a considerable increase in volume, viscosity and reduced pressure values of the water extract of irradiated potatoes as compared to untreated control, with an increase values between treated samples as the dose increases. While the color intensity values of the water extract shows a considerable decrease in values as compared to untreated control. A gradual decrease in values was observed between treated samples as the applied doses increases. The results obtained appeared to be suitable to distinguish between irradiated and non- irradiated potato tubers, and also practically useful for the estimation of the applied doses.

Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil

Southeastern Brazil is an emergent region in terms of the production of high-quality fine wines. To contribute to typicity assessment, the soils (morphology, mineralogy, chemical and physical analyses), parent material (geologic maps and portable X-ray fluorescence spectrometry) and climate (temperature and precipitation) were characterized in seven vineyards located in the state of Minas Gerais and São Paulo, Brazil, by carrying out state-of-the-art terroir analysis and assessing the environmental variations of the study sites. A soil profile was described and sampled in the central part of each vineyard. Principal Component Analysis (PCA) biplots were used to analyze the relationships between these factors and the composition of wines (2016, 2017 and 2018 harvests) produced from Syrah in commercial vineyards in different municipalities of Três Corações (TC), Cordislândia (COR), Andradas (AND), São Sebastião do Paraíso (SSP), Três Pontas (TP), Espírito Santo do Pinhal (PIN) and Itobí (ITO). The vineyards were grouped according to soil and climate characteristics. Group A was composed of COR, AND and PIN vineyards, which exhibited the highest correlation with soil Al3+ content and accumulated rainfall. The group’s wines had the lowest ash alkalinity, total polyphenol index (TPI) and pH values and the highest fixed acidity. Group B consisted of the TP and TC vineyards, which had the highest soil organic matter and boron contents and the highest thermal amplitude with similar values (15.4 °C in TC and 15.2 °C in TP); their wines showed average composition. Group C comprised ITO alone, which was characterized by the shallowest and least developed soils. Its wine had the highest flavonol content and high dry extract, color intensity, TPI, alcohol content and sugar values. Group D contained the SSP vineyard, in which the soil subsurface horizons were correlated with the highest wine pH. Late harvest in this vineyard caused the most dehydration of grapes and consequent concentration of most wine compounds (human effect on terroir). The terroir information produced in this study adds substantial value to the wines produced under the tropical environmental conditions of southeastern Brazil, for which such studies are very rare. By characterizing the natural factors (soil, soil parent material and climate) and human factors (vineyard management and wine characteristics) related to terroir, this study can also provide historical information about the wine from this emergent region (the historical factors). In addition, its results can be used to guide producers in their choice of vineyard cultivation sites according to preference in wine composition.

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The effect of pomegranate supplementation on stress tolerance of five strains of Saccharomyces cerevisiae, one wild type and four descendants, against fermentation in grape must with high sugar content (30°brix) and high acidity (pH 3.00) was studied. So, micro-winemaking trials were carried out using grape must, as it is or supplemented at 2% with pomegranate albedo or with pomegranate arils, inoculated in duplicate with the yeast strains. At the end of winemaking, ethanol and acetic acid content, colour intensity, total phenolic content, and total antioxidant activity by DPPH and ABTS assays were analysed. The results shown the possibility to use pomegranate as protective agent in winemaking with high sugar content and high acidity giving wines in which the fermentable sugars will be fermented with acceptable acetic acid content, very high colour intensity values, very high total phenolic content, and very high antioxidant activity, expressed as DPPH and ABTS values.