Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2010, Vol. 26 ›› Issue (20): 90-93.

Special Issue: 生物技术 园艺

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Study on Fermentation Techniques of Pomegranate Fruit Wine and Isolation and identification of yeasts from Pomegranate

  

  • Received:2010-03-18 Revised:2010-07-19 Online:2010-10-20 Published:2010-10-20

Abstract:

Objective: To obtain a Pomegranate fermented juice of good bacteria and study the Fermentation Techniques. Methods: From naturally fermented mash to isolate pomegranate wine, pomegranate wine yeast species purified; by Single factor and orthogonal tests, Pomegranate wine is fermented to determine the process parameters. Results: Purification of the strains Were identified as Saccharomyces cerevisiae ; The optimum fermentation techniques were determined as follow: Temperature at 28 ℃ ,pH value adjuste 3.8 , and sugar content to 17,SO2 its adding 100mg / L and the final alcohol degree Was about 10%vo1. Conclusion: Pomegranate wine was fermented for bacteria , The optimum fermentation techniques were determined.