The fruit is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegranate wine).
Wine is an alcoholic drink made from fermented fruit juice. Generally, fruits contain quantities of sugar that can be used by yeast during the fermentation process. Pomegranate wine is the product of anaerobic fermentation by yeast in which the sugars are converted into alcohol and carbon dioxide. In wine production, yeasts are responsible for the conversion of sugar into ethanol, carbon dioxide and hundreds of secondary products that collectively contribute to the quality of the product. Hence, these microorganisms may have a positive or negative influence in the sensory traits of the product.
The pomegranate wine has up to 3 times more antioxidants than red wine! Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation.
Pomegranate wines are produced and largely consumed in a few countries, such as Armenia and Israel, as part of their food tradition. In Italy, and specifically in Sicily, there are records of “pomegranate wine” beverages called “Sciaddé”, a tradition that has been lost.
Pomegranate wines
