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.