Clarification effect of different clarificants on pomegranate liqueur

The fermentation techniques of pomegranate fruit wine were studied.

Low-alcoholicity pomegranate fruit wine was developed by the following procedures: pomegranate used as raw materials,yeast as fermenting bacterial species,low-temperature fermentation of pomegranate fruit juice,primary fermentation temperature at 26～28 ℃ and fermentation time was 4～5 d,and fermentation temperature at 18～22 ℃ in late stage and fermentation time was 20～25 d.

Comparison of the clarifying effect of different clarifiers on pomegranate wine

The experiment was performed using pectase, gelatin and diatomite as clarifiers to process pomegranate wine under the different condition of temperature, concentration and pH.

This study is the amount of sulfur dioxide, the amount of pectinase, pH and antioxidants (color agent) on the impact of pomegranate wine color; absorbance of indicators, through the single factor and orthogonal comparison, the results showed that the optimum conditions for the pomegranate wine color is sulfur dioxide concentration of 60 mg/L, pectinase amount of 0.

Nutrients value and health-care function of full fermentation punica granatum wine;