Pomegranate varietal wines: Phytochemical composition and quality parameters

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

“…Several intrinsic and extrinsic factors affect the polyphenols concentration including steps involved in winemaking (Atanacković et al, 2012). In the present study, total polyphenols in C. spinarum juice had a phenol content of 162.2 mg GAE/100 mL, whereas the wine had 134.9mg GAE/100 mL, a notable decrease in the polyphenol content was observed, may be due to adsorption of polyphenols onto yeast cell wall and various reactions that takes place during the fermentation process including condensation and polymerization reactions (Mena et al, 2012). According to previous studies, fruit and berry wines had a phenolic content ranging from 91-1820 mg/L (Heinonen et al, 1998), whereas, C. spinarum wine had significant amount of phenolics (1348.8 mg/L) in comparable to that of roselle wine (1363 mg/L) (Ifie et al, 2016).…”

“…It is therapeutic in nature and its regular consumption has shown multiple beneficial effects against several disorders including cardiovascular diseases (Stoclet et al, 2004). The key components of wine are polyphenols, alcohols and volatiles that are known to have a significant role in enhancing the therapeutic nature of wine (Styger et al, 2011;Mena et al, 2012). Yeast plays pivotal role in winemaking that constitutes several enzymes that have profound effect on the production of ethanol and other secondary metabolites.…”

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

“…The sugars, organic acids and phenolics give the juice its flavour, while the vitamins, minerals and nitrogenous compounds are, in many cases, essential to yeast growth and fermentation. Fermented fruit juice has a similar composition, but has much lower levels of sugar (none in dry wines), 8-13% alcohol and a greater range of minor components 7 .Papaya is the fruit of the plant Carcica papaya. It is native to the tropics of the Central and northern South America and is now cultivated in many tropical regions including India, Australia, Malaysia, Indonesia, the Philippines, and Hawaii.…”

Untitled

“…The sugars, organic acids and phenolics give the juice its flavour, while the vitamins, minerals and nitrogenous compounds are, in many cases, essential to yeast growth and fermentation. Fermented fruit juice has a similar composition, but has much lower levels of sugar (none in dry wines), 8-13% alcohol and a greater range of minor components [5]. In the current investigation an attempt was made to blend unconventional fruits with medicinal plants to produce fermented fruit juice.…”