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

• Principais autores: Evangelos Kokkinomagoulos (Autor), Anastasios Nikolaou (Autor), Yiannis Kourkoutas (Autor), Costas G. Biliaderis (Autor), Panagiotis Kandylis (Autor)
• Formato: Livro
• Publicado em: MDPI AG, 2021-06-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

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...