Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile co...

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Bibliographic Details
Main Authors:	Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Costas G. Biliaderis, Panagiotis Kandylis
Format:	Article
Language:	English
Published:	MDPI AG 2021-06-01
Series:	Antioxidants
Subjects:	pomegranate alcoholic fermentation phenolics antioxidant activity aromatic compounds bioactive compounds
Online Access:	https://www.mdpi.com/2076-3921/10/6/889

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