Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

Abstract

Various methods were evaluated in the production of ‘Hicaz’ pomegranate wine by microvinification. The chemical, phenolic and antioxidant characteristics of the wines were assessed by measurement of water‐soluble dry matter, acidity, density, alcohol content, volatile acidity, total monomeric anthocyanins, polarized colour intensity and individual phenolic compounds. Three different methods – classical maceration (N), seed‐supplemented maceration (S) and seed + enzyme supplemented maceration (E) – were applied. Total phenolic compounds of pomegranate must and wines (after 18 months of storage) were 1897 mg/L (must), 1663 mg/L (N), 1339 mg/L (E) and 1414 mg/L (S). Phenolic compounds in pomegranate must and wines included gallic acid, vanillic acid, caffeic acid, ferulic acid, p‐coumaric acid, hydroxycinnamic acid, epicatechin and catechin. Total antioxidant capacities (Trolox equivalents) of pomegranate must and wines (N, E and S) were 9.9 mm/L (must), 9.8 mm/L (N), 9.7 mm/L (E) and 9.5 mm/L (S). Copyright © 2017 The Institute of Brewing & Distilling

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

“…A crucial factor for all types of fermentation is pH because it affects the growth of yeasts and characteristics of the final product, such as color and taste. The pH range of pomegranate juice is 2.9–3.7 and varies according to different pomegranate variety [ 26 , 27 , 28 , 29 , 30 ]. In the present study, the pH value of the juice used was 3.12, which is similar with other studies with cv Wonderful, reporting the usual pH values between 2.9 and 3.2 [ 27 , 29 ].…”

“…The present study results are in accordance with those of a previous study with fermented PAB from Wonderful variety, reporting a decrease up to 16% [ 29 ]. In other PABs, which were produced using juices from other pomegranate varieties (Hicaz and Mollar de Elche), significantly smaller free radical-scavenging activities were reported [ 29 , 30 ]. It is possible that the decrease in free radical-scavenging activity observed after fermentation is due to oxidation reactions that took place between phenolics and/or other molecules [ 28 ].…”

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

“…The highest values were observed in the cases of CPJ addition (19.3 and 19.8 mM TRE), followed by the addition of CGJ (14.2 and 15.1 mM TRE), H (14.1 and 14.6 mM TRE), and finally S (13.8 and 14.2 mM TRE). Akalin et al [39] studying fermented pomegranate beverages with no sugar addition, reported lower antioxidant activities (9.5-9.9 mM TRE). Lower FRSA values in PABs have been previously reported [10] and can be attributed to oxidation reactions taking place between phenolic compounds and other molecules present in the composite beverage matrix, bringing about reduced antioxidant potencies [15].…”

“…Additionally, this decrease could also be attributed to degradation reactions (such as oxidation and hydrolysis) and interactions between anthocyanins and other phenolics [41]. Previous studies on the antioxidant activity and phenolic compounds of PABs have pointed to similar or even lower values for these quality characteristics [10,11,15,39,42], implying that the addition of different types of fermentable sugar sources may improve the final products in terms of increased phenolics content and antioxidant activity.…”

Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine

“…Among the processing products, hawthorn wine seems to be more promising and popular with consumers due to its delicate flavor and nutritive health functions (He et al, 2013;. However, the quality and the content of bioactive compounds as well as health benefits of fruit wine could be influenced by maceration pretreatment, pressing condition, yeast strain, fermentation process and storage (Akalin et al, 2018;Behrends & Weber, 2017;Ferreira-Lima et al, 2016;Lachowicz et al, 2017;Segade et al, 2014). As compared with grape wine, knowledge on hawthorn wine making is still limited.…”