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

• Main Authors: Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D’amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Foods
• Subjects: pomegranate wine; fruit wine; <i>Saccharomyces</i> yeasts; volatile compounds; phenolic compounds; organic acids profile
• Online Access: https://www.mdpi.com/2304-8158/10/8/1913

Pomegranate (<i>Punica granatum</i> 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 (<i>Saccharomyces cerevisiae</i> strain Clos and <i>S. cerevisiae</i> ex-<i>bayanus</i> 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.