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Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods
Author(s) -
Akalın Arda Can,
Bayram Mustafa,
Anlı Rahmi Ertan
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.468
Subject(s) - maceration (sewage) , chemistry , gallic acid , ferulic acid , trolox , food science , catechin , caffeic acid , vanillic acid , antioxidant , organic chemistry , polyphenol , antioxidant capacity , materials science , composite material
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 m m /L (must), 9.8 m m /L (N), 9.7 m m /L (E) and 9.5 m m /L (S). Copyright © 2017 The Institute of Brewing & Distilling