Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate ( L.) beverages.

The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.