What question did this study set out to answer?

This research aims to explore how different pomegranate cultivars affect the phytochemical and volatile composition of fermented wine.

February 11, 2026

Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine

Key Points

This research aims to explore how different pomegranate cultivars affect the phytochemical and volatile composition of fermented wine.
Analyzed four pomegranate cultivars: QZH, JPT, HLR, and TLZ.
Assessed phytochemical content, including phenols and flavonoids.
Measured antioxidant activity using DPPH and FRAP assays.
Conducted volatile analysis to identify key aroma compounds.
QZH and JPT cultivars had the highest levels of total phenols, flavonoids, and anthocyanins.
QZH juice displayed the most diverse anthocyanin profile, containing unique compounds like malvidin-3-O-arabinoside.
O2PLS modeling identified specific antioxidant contributors unique to each cultivar.
221 volatile organic compounds were detected, with esters, alcohols, and acids as major aroma contributors.

Abstract

Abstract BACKGROUND The quality of pomegranate wine largely depends on the pomegranate cultivar used. However, the influence of different cultivars on key phytochemicals and volatile organic compounds (VOCs) – which determine wine antioxidant activity and sensory profile – remains unclear, hindering further development of the industry. RESULTS Comprehensive analysis of four pomegranate cultivars – ‘Qianzihong’ (QZH), ‘Jingpitian’ (JPT), ‘Huiliruanzi’ (HLR), and ‘Tianlvzi’ (TLZ) – revealed distinct profiles. The QZH and JPT cultivars consistently yielded juices and wines with superior phytochemical content, including the highest levels of total phenols, flavonoids, and anthocyanins, which corresponded to the strongest antioxidant activity measured by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. These two cultivars also contained unique phenolic markers: 4‐hydroxybenzoic acid was exclusive to both, whereas benzoic acid was found only in QZH. Furthermore, QZH juice exhibited the highest anthocyanin diversity, featuring unique compounds like malvidin‐3‐ O ‐arabinoside. In contrast, TLZ samples were characterized by a simpler profile, containing only cyanidin‐3‐ O ‐galactoside. Bidirectional orthogonal partial least squares (O2PLS) modeling successfully identified key, cultivar‐specific antioxidant contributors. Volatile analysis detected 221 VOCs. Combined application of variable importance in the projection (VIP) and relative odor activity value (ROAV) analyses identified esters, alcohols, and acids as dominant aroma contributors, resulting in seven characteristic VOCs (such as ethyl caprylate), which effectively distinguished the wines by cultivar. CONCLUSION Pomegranate cultivars significantly influence the content and composition of phytochemicals and VOCs in the resulting wine. This study provides a scientific basis for selecting raw materials in pomegranate wine production and supports the development of cultivar‐specific wine products. © 2026 Society of Chemical Industry.

Demander à l'IA

Bookmark