Abstract

Pomegranate fruit has attracted a great attention owing to its phytochemical constituents and its juice fermented as a mild alcoholic drink with availabe bioactive compounds. Therefore, this study was conducted during 2019 at Labone Scientific Co. Ltd, Vietnam with an aim to examine various variables such as the pectinase concentration and treatment duration for juice extraction, the yeast ratio inculation for wine fermentation and the secondary fermentation as aging quality of wine. Pomegranate extract was treated with pectinase enzyme at a concentration of 0.15, 0.20, 0.25 and 0.30% under different duration of 15, 30, 45 and 60 minutes and inoculated with Saccharomyces cerevisiae solution of 0.05, 0.10, 0.15 and 0.20%. The pomegranate wine was preserved at 14°C in dark bottle for different durations of 2, 4, 6, 8 weeks for secondary fermentation. Results indicated that 0.25% pectinase for 45 minutes was sufficient for juice extraction, 0.15% Sacchromyces cerevisiae solution for the main fermentation at 30±2°C and 6 weeks of aging in dark bottle at 14°C was appropriate to achieve a mild pomegranate wine. Fermentation by Saccharomyces cerevisiae and aging of wine resulted in changes of native substances into secondary metabolites influencing the sensory attributes of pomegranate wine.