Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (<i>Punica granatum</i> L.) Wines Obtained by Different Cultivar×Yeast Combinations.

Regarding fermentation monitoring (density and temperature), highly significant differences were found between both factors, cultivar and yeast (ANOVA repeated measures, p < 0.001), as well as their interaction ( p < 0.001 for density and p = 0.003 for temperature) ( Figure 1 B,C).

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