Pomegranate wine

Screening , Identification and Fermentation Performance of Yeast Used for Production of Pomegranate Wine

新疆石榴酒专用酵母的选育及应用研究

Several Technological Factors Influencing Methanol and Fusel Oil Formation in Pomegranate Wine Fermentation

影响石榴酒发酵过程中甲醇和杂醇油生成量的几个工艺因素

The methanol and fusel oil content was lower in the pomegranate wine fermented with seeds than in the pomegranate wine fermented without seeds .

随着石榴汁中果皮含量的增加，发酵的石榴酒中甲醇和杂醇油的生成量越少。

The fermentation techniques of pomegranate fruit wine were studied .

以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。

Development of Pomegranate Fruit Wine

石榴果酒的研制

Using pomegranate as raw material , pomegranate fruit wine was produced by Saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing .

以石榴果为原料，经榨汁并调整糖度后，采用优良酿酒酵母进行发酵，酿制出石榴果酒。