title: Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains.
abstract: Three commercial Saccharomyces cerevisiae yeast strains: Viniferm Revelación, Viniferm SV and Viniferm PDM were evaluated for the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and Wonderfull. Further malolactic fermentation was carried out spontaneously. The same fermentation patterns were observed for pH, titratable acidity, density, sugar consumption, and ethanol and glycerol production. Glucose was exhausted while fructose residues remained at the end of alcoholic fermentation. A high ethanol concentration (10.91 ± 0.27% v/v) in combination with 1.49 g/L glycerol was achieved. Citric acid concentration increased rapidly a 31.7%, malic acid disappeared as result of malolactic fermentation and the lactic acid levels reached values between 0.40 and 0.96 g/L. The analysis of CIEa parameter and total anthocyanin content highlights a lower degradation of monomeric anthocyanins during winemaking with Viniferm PDM yeast. The resulting wine retains a 34.5% of total anthocyanin content of pomegranate juice blend.
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Berenguer
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Salud
authors.initials: S
authors.lastname: Vegara
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Enrique
authors.initials: E
authors.lastname: Barrajón
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Domingo
authors.initials: D
authors.lastname: Saura
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Valero
authors.affiliation: IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain. Electronic address: nmarti@umh.es.
authors.forename: Nuria
authors.initials: N
authors.lastname: Martí
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D029561:Lythraceae / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000431:Ethanol
keywords: Alcoholic beverage; Anthocyanins; Fermentation; Fruit wines; Wine yeast