## 3 Results and Discussion
### Wine Characterization
#### 3.3.3 Phenolic Compounds and Spectrophotometric Analysis  
The pomeranate wines showed contents in TPC ranging from 1588 to 1924 mg GAE L\({}^{-1}\) (Figure 3A and Table 4). The levels observed fell in the range reported in literature for pomeranate wines (704-3830 mg GAE L\({}^{-1}\)) ([PERSON], 2014; [PERSON], 2015; [PERSON], 2016). Wines from cv. [PERSON] presented \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Cultivar** & **Yeast** & **Cultivar\(\times\)Yeast** \\ \hline Tartaric acid & **<0.001** & 0.414 & **0.047** \\ Ascorbic acid & **<0.001** & 0.105 & **<0.001** \\ Lactic acid & **0.033** & 0.493 & 0.519 \\ Acetic acid & **<0.001** & 0.355 & 0.769 \\uccin acid & **<0.001** & 0.653 & 0.911 \\ Citric acid & **<0.001** & 0.290 & 0.768 \\ \hline \hline \end{tabular} \({}^{*}\) Significant values (\(p<0.05\)) are in bold (\(t=3\)).  
\end{table} 
Table 3: Results of two-way analysis of variance on organic acids contents of pomeranate wines (\(p\)-values *). higher contents of TPC compared with wines from Jolly Red. No significant effect could be attributed to the yeast. The cultivars were significantly different for total anthocyanin contents. Wines from Jolly Red were less pigmented (87 mg L\({}^{-1}\) with both yeasts). Wines from Smith presented much higher levels of anthocyanins, slightly above 300 mg L\({}^{-1}\), with higher levels with Clos yeasts. [PERSON] et al. (2016) found contents of anthocyanins in pomergranate wines fermented with different yeast strains in the range 69.6-78.7 mg L\({}^{-1}\), while [PERSON] et al. (2017) reported an anthocyanin content of 23.02 mg L\({}^{-1}\) after winemaking of a pomergranate juice. According to [PERSON] et al., anthocyanins ranged from 14 to 62 mg L\({}^{-1}\) in three pomergranate varietal wines ([PERSON] et al., 2017). [PERSON] et al., instead, reported much lower anthocyanin contents in a fermented pomergranate juice (around 2 mg L\({}^{-1}\)) ([PERSON] et al. (2018). Finally, [PERSON] et al. (2018) reported an effect of the yeast strain on the levels of anthocyanins in pomergranate wines, which were in the range 91.26-141.76 mg L\({}^{-1}\). Our results agree with those reported in the literature and indicate a variability of anthocyanin contents in pomergranate wines that could be exploited by developing varietal wines differing for the degree of pigmentation. Moreover, another source of variability in anthocyanin contents can be found in juice preparation, which could significantly differ for extraction procedure, juice clarification, and possible pasteurization. Data on color of the wines are reported in Figure 3B and Table 4. Color intensity fell in the typical range of rose wines, with wines from cv. [PERSON] having higher color intensity ([PERSON] et al., 2016; [PERSON] et al., 2017; [PERSON] et al., 2018). Color hue, determined as the ratio between absorbances at 420 and 520 nm, was lower in [PERSON] wines, which showed a bright pink-reddish hue, while higher values were observed in Jolly Red wines, having pale pink hue. Such differences could be due to differences in both anthocyanin contents and pH values. Yeasts had a significant effect on the hue of wines: fermentation by Clos led to lower h \begin{table}
\begin{tabular}{c c c c} \hline  & **Cultivar** & **Yeast** & **Cultivar\(\times\)Yeast** \\ \hline _Phenolic compounds_ & & & \\ TPC **\({}^{**}\)** & **0.002** & 0.928 & 0.212 \\ Total anthocyanins & **\textless{0.001}** & **\textless{0.001}** & **\textless{0.001}** \\ _Color_ & & & \\ Intensity & **\textless{0.001}** & 0.080 & 0.716 \\ Hue & **\textless{0.001}** & **0.004** & **0.004** \\ \hline \end{tabular} \({}^{*}\)Significant values (\(p<0.05\)) are in bold (n = 3); **\({}^{**}\) Total phenolic compounds.  
\end{table} 
Table 4: Results of two-way analysis of variance on phenolic compounds and color of pomergranate wines (\(p\)-values *).