Quality formation mechanism of pomegranate (Punica granatum L.) fruit wines based on different cultivars: A comprehensive comparative quality analysis of color, volatiles and phenolics

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-08-07 DOI:10.1016/j.foodchem.2025.145827

Wenhui Zou , Yurou Yun , Linyan Zhou

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Abstract

The study explored how organic acids, sugars, anthocyanins, volatiles, and phenolics contributed to the quality formation of pomegranate fruit wine derived from 6 cultivars. Fermentation resulted in 97.01 % to 98.39 % sugar consumption and a 20 % - 104.76 % increase in acid content across all cultivars. In the 2 sour pomegranates, high initial acidity inhibited sugar metabolism and led to a pronounced acid accumulation during fermentation. In contrast, 2 sweet pomegranates with intense red coloration showed greater color degradation and phenolic hydrolysis, with anthocyanins and individual phenolics decreasing by 67.96 % – 73.25 % and 57.24 % - 74.72 %, respectively. Volatile profiles were also reshaped by enriching in fatty acid esters and acetate esters. Sour pomegranates developed more intense and complex aroma profiles compared to the sweet ones. This work enhances the understanding of how raw material composition impacts on pomegranate wine processing, offering theoretical guidance for improving the quality of pomegranate-based products.

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不同品种石榴果酒品质形成机理：颜色、挥发物和酚类物质综合品质比较分析

该研究探讨了有机酸、糖、花青素、挥发物和酚类物质对6个品种石榴果酒品质形成的影响。发酵使所有品种的糖消耗量增加了97.01 % ~ 98.39 %，酸含量增加了20 % ~ 104.76 %。在2种酸石榴中，高初始酸度抑制糖代谢，导致发酵过程中明显的酸积累。2种深红色甜石榴的颜色降解和酚类水解程度较大，花色苷和单酚类物质含量分别下降67.96% ~ 73.25 %和57.24 % ~ 74.72 %。脂肪酸酯和乙酸酯的富集也改变了挥发性谱。与甜石榴相比，酸石榴的香气特征更加强烈和复杂。本研究增进了对原料成分对石榴酒加工过程影响的认识，为提高石榴酒产品质量提供理论指导。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.