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Foods

Title:		Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different CultivarxYeast Combinations
Author(s):		Cardinale M; Trinchera R; Natrella G; Difonzo G; De Benedittis C; D'Amato I; Mascellani M; Paradiso VM; Rustioni L;
Address:		"Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. ICS S.r.l., 73010 Veglie, Italy. Togo Bay di D'amato Luigi, 73010 Porto Cesareo, Italy. Marco Mascellani Consulenze Enologiche e Agronomiche, 73100 Lecce, Italy"
Journal Title:		Foods
Year:		2021
Volume:		20210818
Issue:		8
Page Number:		-
DOI:		10.3390/foods10081913
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
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 cultivarxyeast 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"
Keywords:		Saccharomyces yeasts fruit wine organic acids profile phenolic compounds pomegranate wine volatile compounds;
Notes:		"PubMed-not-MEDLINECardinale, Massimiliano Trinchera, Roberto Natrella, Giuseppe Difonzo, Graziana De Benedittis, Carlo D'amato, Ilario Mascellani, Marco Paradiso, Vito Michele Rustioni, Laura eng Switzerland 2021/08/28 Foods. 2021 Aug 18; 10(8):1913. doi: 10.3390/foods10081913"