Development and quality analysis of Bhagwa pomegranate (Punica granatum) wine

This research presented the development and evaluation of a Bhagwa variety pomegranate (Punica granatum) wine. The study monitored quality parameters and phytochemical composition throughout the winemaking process. The choice of cultivar and winemaking procedures, especially fermentation duration, significantly influenced the final wine quality and composition. The study found that S. cerevisiae can be effectively used for pomegranate wine development. Glucose and fructose levels decreased from 4.39 and 5.04 to 0.04 and 0.22100mL-1, respectively, which resulted in successful fermentation. Anthocyanin content decreased from 110 to 70 100mL-1. Gallic acid peaked at 28.65 before dropping to 18.47100mL-1. The antioxidant capacity slightly decreased from 18 to 14 mM Trolox. The research suggests future studies should aim to preserve and enhance these properties during fermentation.