Effect of Fermenting Accessory Ingredients on Alcohol Fermentation of Pomegranate Wine

The effects of fermenting accessory ingredients on the alcohol fermentation of pomegranate were studied by analyzing the physical indexes of sugar content,alcohol content,total acid content,volatile acid content and chroma in the process of pomegranate wine fermentation. Green husk pomegranate from Zaozhuang was used as raw material,and three different yeasts were used for the fermentation of pomegranate. During the period,the fermenting accessory ingredients were added. Under different fermentation conditions,the final sugar content of pomegranate wine was reduced by 82%~88%,the alcohol content was increased by 6%~24%,the total acid content was increased by 17%~37%,the volatile acid was reduced by 18%~25% and the chroma was reduced by 15% to 32%.The results indicated that the addition of fermenting accessory ingredients could speed up the conversion of sugar,decrease the content of volatile acid and increase the alcohol content,but at the same time it slightly increase the total acid content and decrease the chroma value.