Pomegranate Wine Research Articles

Pomegranate Wine Production and Quality: A Comprehensive Review

Pomegranate Wine Production and Quality: A Comprehensive Review

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.

The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines' characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.

Metabolomic NMR analysis and organoleptic perceptions of pomegranate wines: Influence of cultivar and yeast on the product characteristics

Pomegranate (Punica granatum L.) fruits are a historical agricultural product of the Mediterranean basin that became increasingly popular in the latest years for being rich in antioxidants and other micronutrients, and are extensively commercialized as fruits, juice, jams and, in some Eastern countries, as a fermented alcoholic beverage. In this work, four different pomegranate wines specifically designed using combinations of two cultivars (Jolly Red and Smith) and two yeast starters with markedly different characteristics (Saccharomyces cerevisiae Clos and Saccharomyces cerevisiae ex-bayanus EC1118) were analyzed. The chemical characterization of the wines together with the originating unfermented juices was performed by 1H NMR spectroscopy metabolomic analysis. The full spectra were used for unsupervised and supervised statistical multivariate analysis (MVA), namely Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and sparse PCA (SPCA). The MVA of the wines showed a clear discrimination between the cultivars, and a smaller, yet significant, discrimination between the yeasts used. In particular, a higher content of citrate and gallate was observed for the Smith cv. and, on the contrary, a statistically significant higher content of fructose, malate, glycerol, 2,3 butanediol, trigonelline, aromatic amino acids and 4-hydrophenylacetate was observed in Jolly Red pomegranate wines samples. Significant interaction among the pomegranate cultivar and the fermenting yeast was also observed. Sensorial analysis was performed by a panel of testing experts. MVA of tasting data showed that the cultivar significantly affected the organoleptic parameters considered, while the yeast had a minor impact. Correlation analysis between NMR-detected metabolites and organoleptic descriptors identified several potential sensorially-active molecules as those significantly impacting the characteristics of the pomegranate wines.

STANDARDIZATION OF POMEGRANATE (PUNICA GRANATUM L.) WINE WITH DIFFERENT LEVELS OF SUGAR CONCENTRATION

The present research work entitled “Standardization of pomegranate (Punica granatum L.) wine with different levels of sugar concentration”, the study was conducted in Completely Randomized Design (CRD) with 5 treatments replicated four times. The treatments were T1 Pomegranate juice (500 ml) + 20 0brix + wine yeast (0.133%), T2 Pomegranate juice (500 ml) + 25 0brix + wine yeast (0.133%), T3 Pomegranate juice (500 ml) + 30 0brix + wine yeast (0.133%), T4 Pomegranate juice (500 ml) + 35 0brix + wine yeast (0.133%), T5 Pomegranate juice (500 ml) + 40 0brix + wine yeast (0.133%) Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T3 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Colour and Appearance, Taste, Aroma and Overall acceptability also T3 was found the best. In terms of cost benefit ratio and the highest net return, Cost Benefit Ratio was found in T3. Since Pomegranate contains good sugar proportion which makes it suitable for wine making, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from Pomegranate using yeast especially Saccharomyces cerevisiae.

Development and Qualitative Analysis of Pomegranate Wine Fortified with Tulsi Extract

Wine is alcoholic beverage which is obtained by natural fermentation of fruits. The fruits used for wine making are guava, pomegranate, grapes, sapota, fig. the fruit asked in this study is pomegranate. Health benefits of pomegranate wine have been widely studied and reported. However, fortification of wine for increasing properties like flavor, strength and taste has become recent trends, but fortification of wine with tulsi extract is less explored. So, this work explains how pomegranate wine can fortified with tulsi extract in two different concentrations. The study provides the information regarding physicochemical analysis and phytochemicals present in wine. In sensory evaluation, the wine with tulsi extract is more acceptable and in case of phytochemical analysis Tannins and Polysaccharide is absent and Terpenoid, Sponins, Flavonoid, and Alkaloids are present. pH of fortified wine is 3.7 and 3.1 successively and titrable acidity is 0.37 and 0.32. as tulsi extract is added, the medicinal values are added to the wine which makes the wine healthier for consumption. This study provides a good reference for future industrial production of fortified wines.

Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components.

Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition. Therefore, this study used fresh carrot (Daucus carota subsp. sativus) and pomegranate (Punica granatum) as raw materials to explore the brewing process of carrot and pomegranate compound wine. The fermentation technology of the composite carrot and pomegranate wine was optimized by a single-factor experiment and Box-Behnken design (BBD), which provided a theoretical foundation for the fermentation of this wine. As per the results, the alcohol content of this composite carrot and pomegranate wine was 12.35% vol. under the optimum fermentation conditions of 28 °C initial temperature, 24% initial sugar content, and with the addition of 64 mg L-1 sulfur dioxide (SO2). In the fermented fruit and vegetable wine, a total of 30 aroma components were detected; 21 composites (such as bornyl acetate, caryophyllene and 3-(2-nitrophenylmethyl)-2-thiazolidinone) were newly generated. The relative content of alcohol flavor composites (such as propionic acid 2-methyl-3-hydroxy-2,2,4-trimethylpentan-1-ol, 2-methyl-2-ethyl-3-hydroxycyclohexyl propanoate and terpinene-4-ol) showed an upward trend, and the relative content of alkene components increased significantly after fermentation. The findings of this study provide an experimental foundation for optimizing fermentation technology and for improving the product quality of composite carrot and pomegranate wine.

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations.

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.

Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine Fermentation.

The application of starter is a common practice to accelerate and steer the pomegranate wine fermentation process. However, the use of starter needs a better understanding of the effect of the interaction between the starter and native microorganisms during alcoholic fermentation. In this study, high-throughput sequencing combined with metabolite analysis was applied to analyze the effect of commercial Saccharomyces cerevisiae inoculation on the native fungal community interaction and metabolism during pomegranate wine fermentation. Results showed that there were diverse native fungi in pomegranate juice, including Hanseniaspora uvarum, Hanseniaspora valbyensis, S. cerevisiae, Pichia terricola, and Candida diversa Based on ecological network analysis, we found that S. cerevisiae inoculation transformed the negative correlations into positive correlations among the native fungal communities and decreased the Granger causalities between native yeasts and volatile organic compounds. This might lead to decreased contents of isobutanol, isoamylol, octanoic acid, decanoic acid, ethyl laurate, ethyl acetate, ethyl hexadecanoate, phenethyl acetate, and 2-phenylethanol during fermentation. This study combined correlation and causality analysis to gain a more integrated understanding of microbial interaction and the fermentation process. It provided a new strategy to predict certain behaviors between inoculated and selected microorganisms and those coming directly from the fruit.IMPORTANCE Microbial interactions play an important role in flavor metabolism during traditional food and beverage fermentation. However, we understand little about how selected starters influence interactions among native microorganisms. In this study, we found that S. cerevisiae inoculation changed the interactions and metabolisms of native fungal communities during pomegranate wine fermentation. This study not only suggests that starter inoculation should take into account the positive features of starters but also characterizes the microbial interactions established among the starters and the native communities. It may be helpful to select appropriate starter cultures for winemakers to design different styles of wine.

Study on factors affecting pomegranate (Punica granatum) wine fermentation

Pomegranate fruit has attracted a great attention owing to its phytochemical constituents and its juice fermented as a mild alcoholic drink with availabe bioactive compounds. Therefore, this study was conducted during 2019 at Labone Scientific Co. Ltd, Vietnam with an aim to examine various variables such as the pectinase concentration and treatment duration for juice extraction, the yeast ratio inculation for wine fermentation and the secondary fermentation as aging quality of wine. Pomegranate extract was treated with pectinase enzyme at a concentration of 0.15, 0.20, 0.25 and 0.30% under different duration of 15, 30, 45 and 60 minutes and inoculated with Saccharomyces cerevisiae solution of 0.05, 0.10, 0.15 and 0.20%. The pomegranate wine was preserved at 14°C in dark bottle for different durations of 2, 4, 6, 8 weeks for secondary fermentation. Results indicated that 0.25% pectinase for 45 minutes was sufficient for juice extraction, 0.15% Sacchromyces cerevisiae solution for the main fermentation at 30±2°C and 6 weeks of aging in dark bottle at 14°C was appropriate to achieve a mild pomegranate wine. Fermentation by Saccharomyces cerevisiae and aging of wine resulted in changes of native substances into secondary metabolites influencing the sensory attributes of pomegranate wine.

Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

Pomegranate (Punica granatum L.) wine polyphenols affect Nrf2 activation and antioxidant enzyme expression in human neuroblastoma cells (SH-SY5Y)

Pomegranate (Punica granatum L.) phenolic compounds may prevent oxidative stress-induced neurodegenerative diseases. The present study investigated cytoprotective effects of pomegranate wine extracts and their phenolic compounds in neuroblastoma cells SH-SY5Y. The extracts significantly activated nuclear factor erythroid 2-related factor 2 (Nrf2; ≤2.6-fold) and inhibited nuclear factor κB (NF-κB) nuclear translocation (≥26% activity) without cytotoxic effects. Moreover, pomegranate wine extract time-dependently elevated heme oxygenase-1 (HO-1) expression (≤2.9-fold) and promoted superoxide dismutase (SOD) activity (≤1.4-fold), while it had no significant effect on glutathione peroxidase (GPx) activity. The main phenolic components of the extracts, gallic acid, ellagic acid, and punicalagin also led to a significant inhibition of NF-κB and the activation of Nrf2 translocation and subsequent increase of HO-1 expression and SOD activity, dependent on concentration and incubation time. Thus, pomegranate wine and its phenolic components may have a protective effect on neuronal cells by triggering Nrf2 and inhibiting NF-κB signaling.

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by ellagic acid and vanillic acid. These constituents were mainly responsible for the effective antioxidant capacity of pomegranate wine. The major changes of flavor qualities occurred in the initial stage, particularly 0–4day of fermentation. Fermentation significantly reduced the relative content of aldehydes, ketones, heterocyclic and aromatic compounds, but promoted the generation of esters and alcohols. This is the first time of using E-nose and E-tongue to monitor odour and taste changes in the brewing process of pomegranate wine. The study may provide a promising instruction for improving functional features and quality control of the pomegranate wine.

Do Good Things Come in Small Packages? Bottle Size Effects on Willingness to Pay for Pomegranate Wine and Grape Wine

AbstractWe evaluate the claim that bottle size formats signal quality changes by performing a controlled laboratory experiment in which we simultaneously auction two different sweet wines: a pomegranate wine and a grape wine. We vary the size of the bottle from 500 mL to 750 mL between participants, but we keep the amount of wine constant across the bottle sizes. We also explore the effect of expectations for the wines, blind tasting, and information about wine attributes on people's willingness to pay (WTP). For both wines, we find evidence consistent with diminishing marginal utility; for the pomegranate wine, we find a premium for the smaller bottle size, which is consistent with changes in the wine's perceived quality. We also find that information is adequate in offsetting the negative effect of the tasting treatment. (JEL Classifications: C23, C24, C91, D12, M31)

Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide.

Numerous recent scientific publications investigating the health benefits of pomegranate juice have greatly increased consumer interest in this fruit. The primary cause of the positive health effect of pomegranate is the unique antioxidant activity of this fruit. As a result of the increased attention given to pomegranate, the number of countries producing pomegranate has increased and new cultivars are appearing. The purpose of this review is to quantitatively establish the antioxidant activities, the total phenolic contents which are highly correlated to antioxidant activities, and the other important ingredients of pomegranate juices obtained from cultivars of different regions. Pomegranate wine, vinegar, and sour sauce obtained directly from pomegranate juice are included in this review. Comparison of aril juices with peel and seed extracts is also given. This data could be useful to the pomegranate industry in identifying and developing cultivars having commercial value.

Pomegranate Processing and Value Addition: Review

Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. Pomegranate is one of the most important fruit crops in India because of its adaptable nature, high profitability and being cultivated on a commercial scale in India and the fruits are good source of nutrients and bioactive compounds, mainly anthocyanins which exhibit strong chemo-preventive activities such as anti-mutagenicity, anti-hypertension, anti-oxidative potential and reduction of liver injury. The research on the development of the new pomegranate derived products such as minimally processed pomegranate seeds, jams, marmalades, single strength juices, jellies, juice concentrates, frozen seeds, refrigerated seeds, seeds in syrup, candied arils, arils in brandy and in vinegar, carbonated beverages, pomegranate wine, pomegranate syrup etc. has been carried out. The processed products such as anardana, juice, concentrate; syrup and jelly were highly acceptable because of their nutritive and dessert qualities and palatability. The modified atmosphere packaging offered an additional innovative tool for the optimal use and value addition of lower grade pomegranate fruits. The minimally processed pomegranate arils and frozen arils packed in punnets and pomegranate juice are the most appealing products to consumers than whole fruit. Pomegranate juice can be used in beverages, for jellies, for preparation of pomegranate juice concentrate, as flavouring and colouring agents and for dietetic and prophylactic treatment purposes. This new sector of pomegranate industrial processing will allow the use of non commercial pomegranate fruits with some physical defects and fruit disorders, having the good quality juice and seeds, to the preparation of these new products, thus improving pomegranate utilization for human health.

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Three commercial Saccharomyces cerevisiae yeast strains: Viniferm Revelación, Viniferm SV and Viniferm PDM were evaluated for the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and Wonderfull. Further malolactic fermentation was carried out spontaneously. The same fermentation patterns were observed for pH, titratable acidity, density, sugar consumption, and ethanol and glycerol production. Glucose was exhausted while fructose residues remained at the end of alcoholic fermentation. A high ethanol concentration (10.91±0.27% v/v) in combination with 1.49g/L glycerol was achieved. Citric acid concentration increased rapidly a 31.7%, malic acid disappeared as result of malolactic fermentation and the lactic acid levels reached values between 0.40 and 0.96g/L. The analysis of CIEa parameter and total anthocyanin content highlights a lower degradation of monomeric anthocyanins during winemaking with Viniferm PDM yeast. The resulting wine retains a 34.5% of total anthocyanin content of pomegranate juice blend.

Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines

The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietalVitisspp. red wine using different spectrophotometric and spectrometric techniques.

Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process

Six pomegranate wines made from 3 pomegranate varieties were subjected to successive in vitro gastrointestinal digestive system to investigate the effects of pomegranate wine variety and peel addition on the variation of phenols and bioactivities along digestion process. Pomegranate variety contributed more to sugar content, titratable acid level, and alcohol degree, while peel addition mainly accounted for color density and polymer color and phenolics profiles of pomegranate wine. With different wine matrixes and digestive reactions, prime phenolics changed differently along digestion. Different pomegranate wine had different bioactive performances in each digestive stage. Generally, peel wines possessed higher bioactive values than relative aril wines except superoxide anion scavenging ability, and gastric environment were more conducive to DPPH and superoxide anion scavenging, xanthine oxidase inhibiting, but protein denaturation inhibition.

Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds

Wine lees are the residue formed at the bottom of recipients containing wine after fermentation and are mainly composed of yeast. They can be applied for the recovery of value-added phytochemicals owing to the ability of yeast to form molecular interactions with (poly)phenolic compounds. This study aimed to evaluate the potential use of lees obtained as by-products after winemaking of pomegranate (Punica granatum L.) juice. Pomegranate wine lees showed high both phenolic content (about 30mg GAE/g dry matter) and antioxidant capacity by DPPH and ABTS+ assays. The phytochemical screening of this by-product by UHPLC–ESI-MSn allowed the identification of up to 39 chemicals, being hydrolysable tannins and anthocyanins the predominant structures. Ellagic acid and gallic acid were present in high amounts. In addition, mineral composition was also assessed. Overall, pomegranate wine lees resulted in a promising source for the recovery of bioactive polyphenols with potential applications in different industrial fields.

Assessing wines based on total phenols, phenolic acids and chemometrics by multivariate analyses

The aim of this study was to investigate the phenolic profile of some red wines produced from native Turkish grape varieties ( Vitis vinifera Okuzgozu, V. vinifera Bogazkere and V. vinifera Shiraz) and some red fruit wines produced from pomegranate ( Punica granatum L.), myrtle ( Myrtus communis L.) and black mulberry ( Morus nigra L.). Red grape wines and fruit wines were produced according to accepted conventional methods for wines and fruit wines regulations. At the end of productions all samples, were analyzed for the following parameters: total phenols (mg/L) and color parameters such as %D280, %D420, %D520, %D620, %DA, %IC,T, %ICI ,%R, %Y and %B. By using HPLC method, the following parameters were determined: gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acids. The order of wines according to the total phenolic contents from the highest to the lowest values was determined to be: Bogazkere > Okuzgozu > mulberry > Shiraz > myrtle > pomegranate wines. The highest values for gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid were determined in bilberry, pomegranate, Shiraz, mulberry, Bogazkere and Okuzgozu wines, respectively. Analyses of n-dimensional scale demonstrated the relationship between pomegranate wine and p-hydroxybenzoic/syringic acid; bilberry wine and gallic acid; Shiraz/Bogazkere and caffeic acid/p-coumaric acids; Okuzgozu and ferulic acid; total phenols and Shiraz/pomegranate/Bogazkere wines. Keywords : Phenols, colors, fruit wines, red wines African Journal of Biotechnology Vol. 12(22), pp. 3563-3569