Evaluation of secondary metabolites, nutraceutical potential and amino acid profile of fresh dates (Phoenix dactylifera) wine

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Abstract The present study comprehensively investigated the fermentation process of fresh dates juice to wine, analyzing various aspects including physicochemical properties, nutraceutical potential, amino acid composition, color properties, sensory evaluation, and microbial load. Over the fermentation period, TSS increased from an initial 3.2 to 5 oBrix, pH decreased from 7 to 3.9, and titratable acidity rose from 0.15% to 0.22%. The nutraceutical potential of the wine displayed dynamic transformations, with total phenolic content (TPC) decreasing from 23 to 9 mg GAE/mL, while total flavonoid content (TFC) increased significantly. Amino acid analysis revealed distinct concentrations, with wine exhibiting higher levels of essential amino acids due to fermentation. Color analysis showed a gradual darkening, a shift towards reddish hues, and a progression towards a more yellowish color during fermentation. Sensory evaluation favored wine over juice, scoring higher in appearance, flavor, texture, taste, mouthfeel, and overall acceptability. Microbial load increased from an initial 5–6 log CFU ml-1 to 8–9 log CFU ml-1 after 4 days, indicating the occurrence of alcoholic fermentation. Kinetics study was also performed for different quality parameters. This is the first study provides a comprehensive understanding of the multifaceted changes occurring during the fermentation process, offering valuable insights for winemakers and researchers.

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