Studies on development of wine produced from pomegranate (Punica granatum L.) fruit juices
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Date
2022-02-04
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
Pomegranate (Punica granatum L.) is a member of the Punicaceae family and is native to the Middle East, most likely Iran. It has been utilized as a medicine in the Middle East, Iran, and India due to its antimicrobial properties and health benefits. Fruit consumption has been linked to the protection of oxidative stress-related diseases such as cancer, cardiovascular disease, and dementia. The majority of these biological effects are attributed to anthocyanins, catechins, tannins, Gallic and ellagic acids. The exponential growth in pomegranate cultivation area in the country in general and Maharashtra in particular, combined with improved productivity, has resulted in massive pomegranate production in recent years. Pomegranate juice contains a lot of sugar, therefore it can make good wine by converting sugar to alcohol and giving it a nice color and appearance. The research was undertaken to study the fermentation performance for juices of three major pomegranate varieties (Bhagwa, Ganesh and Arakta) grown in Maharashtra for their utilization in wine making.
The biochemical profile and bioactive compounds in pomegranate juice and wine were determined. TSS (°B) values of different varieties of pomegranate were 16.10, 17.10 and 15.80 for Bhagwa, Ganesh and Arakta respectively. The reducing sugars are major component of pomegranate sugars comprising of 96.89%, 98.56% and 93.71% of total sugars for Bhagwa, Ganesh and Arakta respectively. The Arakta juice had high amount of bioactive compounds such as the phenolics, anthocyanins, flavonoids followed by Bhagwa and Ganesh. The fermentation of the wines of the Bhagwa, Ganesh and Arakta completed in the twenty one days period with reduction in TSS and sugars during the fermentation process. The yeast cell growth cell count during fermentation shown the distinctive log, stationary and death phase. The total phenols, anthocyanin content, flavonoid content and consequent antioxidant capacity of pomegranate wine of the Arakta is higher followed by Bhagwa and Arakta. The developed wines from Bhagwa, Ganesh and Arakta had the ethanol content (13.27 to 13.65%), residual sugar (6.81 to 8.42 %) and can be categorized as natural sweet wines. During fermentation the L* and b* values were increased for all wines increased lightness and yellowness. The a* values (redness) in wines were increased for Bhagwa and Arakta and decreased for Ganesh. The presence of large number of volatile compounds viz. (esters, alcohols, acids, alkanes, olefins, diole, aldehydes) in pomegranate wine as compared to that of the juice can be attributed to the yeast metabolism and fermentation. The Arakta wine was found to be the best acceptable wine followed by the Bhagwa and Ganesh in sensory evaluation for parameters such as color, aroma, taste, and style.