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
Published in:Antioxidants (Basel)
Main Authors: Kokkinomagoulos, Evangelos, Nikolaou, Anastasios, Kourkoutas, Yiannis, Biliaderis, Costas G., Kandylis, Panagiotis
Format: Artigo
Language:Inglês
Published: MDPI 2021
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC8228759/
https://ncbi.nlm.nih.gov/pubmed/34205857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10060889
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