Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Abstract

The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines' characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.

Keywords: FTIR; SEM; anti-inflammation; fruit wines; kiwifruit; persimmon; polyphenols; pomegranate; volatile compounds.

Figure 1

FTIR spectra in the range 4000–500 cm⁻¹ of polyphenolic extracts: (A) persimmon, (B) kiwifruit, (C) pomegranate wines, (D) ferulic acid, and (E) rutin. For each point, 3 samples were analyzed and are shown in the figure. y-axis = transmittance (%), x-axis = wavelength (cm⁻¹).

Figure 2

Fluorescence spectrum of fruit wines. Excitation with lasers 205, 561, and 633 nm. (A)—liwi wine, (B)—pomegranate wine, and (C)—persimmon wine.

Figure 3

Scanning electron microscopy of freeze-dried (A) pomegranate wine, (B) kiwi wine, and (C) persimmon wine.

Figure 4

The top 10 abundant volatile compounds in fruit wines: (A)-pomegranate wine, (B)-kiwifruit wine, and (C)-persimmon wine.

Figure 5

The impact of different fruits wines on the release of IL-6, TNF-α, and NO in LPS-stimulated RAW 264.7 macrophages. RAW cells were pre-treated with wines at different concentrations (the numbers in parentheses indicate concentrations in µg/mL) for 1 h, followed by the addition of 10 ng/mL of LPS to induce inflammation. Values are presented as the mean ± SD of three experiments. The results are set together with untreated RAW cells (UNTR) and cells treated with LPS and dexamethasone as the reference drug (LPS + DEX). A statistical analysis was performed using one-way ANOVA with * p < 0.05, against the LPS-stimulated cells. The black line indicates significant differences between the used doses. Abbreviations are as follows: POME—pomegranate wine; KIWI—kiwifruit wine. PERS—persimmon wine.