Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

Abstract

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 mm/L (must), 9.8 mm/L (N), 9.7 mm/L (E) and 9.5 mm/L (S). Copyright © 2017 The Institute of Brewing & Distilling.