Fermentation induced changes in physicochemical properties, antioxidant activity, total sugars, and comprehensive polyphenolic profiles of the Rhododendron-infused wine blends.

This study evaluated the sensory, physicochemical, and functional attributes of seven experimental wine formulations incorporating apple juice, ginger, honey or sucrose, and varying levels of Rhododendron arboreum flower juice. Sensory scores revealed significant improvements in color, aroma and sweetness in rhododendron-enriched blends, with Treatment T7 (apple + honey + ginger + R. arboreum) achieving the highest overall acceptability. Physicochemical analyses showed variations in titratable acidity (0.19-0.51 %), alcohol (9.50-11.97 %), and ascorbic acid (4.76-8.53 mg/100 mL), influenced by substrate composition and sweetener type. Inclusion of R. arboreum substantially enhanced total phenolic (up to 19.78 mg GAE/mL) and flavonoid levels (25.84 mg QE/mL) alongside targeted compounds such as quercetin and caffeic acid. Antioxidant assays also confirmed superior radical scavenging activity. Multivariate analyses highlighted strong correlations between polyphenolic content and antioxidant performance. Overall, R. arboreum addition improved both sensory appeal and functional properties, supporting its potential in functional wine development.