Article citationsMore>>

Morata, A., Gómez-Cordovés, M.C., Calderón, F. and Suárez, J.A. (2006) Effects of pH, Temperature and SO₂ on the Formation of Pyranoanthocyanins during Red Wine Fermentation with Two Species of Saccharomyces. International Journal of Food Microbiology, 106, 123-129.
https://doi.org/10.1016/j.ijfoodmicro.2005.05.019

has been cited by the following article:

• TITLE: Optimization of Pomegranate and Sweet Orange Mixed Juice for Quality Wine Preparation Using Response Surface Methodology

  AUTHORS: Anjali Ashokrao Bhoite, Shivaji Jagannath Sathe, Nilesh Nivruti Gaikwad, Patil Niranjan

  KEYWORDS: Pomegranate, Sweet Orange, RSM, Fruit Juice, Wine

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.4, April 29, 2025

  ABSTRACT: Pomegranate and sweet orange juice have been rigorously examined in the present study as a substrate in the context of distinctive wine production research. An optimization investigation was conducted utilizing the Box-Behnken Response Surface Method (RSM) design. The influences of fermentation parameters, including the ratio of sweet orange in the mixed fruit juice must (SW), fermentation temperature (TF), inoculum size (IS), and ˚Brix (BX), on total phenolic concentration (TPC), antioxidant activity (AA), total anthocyanin concentration (ACN), and ascorbic acid equivalent (AAE) were systematically assessed. The findings of the study indicated that a 20% proportion of sweet oranges, with a ˚Brix of 23, a fermentation temperature of 26˚C, and an inoculum size of 10%, constituted the optimal conditions for the production of high-quality pomegranate-sweet orange mixed fruit juice wine. The results obtained underscore the potential of sweet orange fruit in the advancement of premium pomegranate-sweet orange wine.