WINE PRODUCTION METHODOLOGY FROM POMEGRANATE FRUIT

Pomegranate fruits have several health advantages and are an excellent source of anti-oxidants, vitamin B5 (pantothenic acid), potassium, and flavonoids. Pomegranate fruits are highly rich in these nutrients. It is possible that this will help lower the chance of developing heart disease, as well as the risk of having a heart attack or stroke. These qualities of pomegranate have a significant bearing on the overall quality of wines. Because pomegranate wine offers a greater number of health advantages than grape wine, there is a possibility that it might be produced on a big scale in the future. As a result, the objective of this current research is to investigate the characteristics of the pomegranate wine fermentation process. A particular strain of yeast was responsible for the fermentation of the pomegranate. The current research includes information on the characteristics involved in the creation of wine, such as the inoculum size, pH of the incubation medium, incubation temperature, the concentration of the substrate, and the length of the incubation process. Without an understanding of these criteria, it is impossible to produce a wine of high quality and flavour. These parameters are an integral element of the process of making wine. When we apply ANOVA to all of the factors, we find that there is a substantial fluctuation between the percentage of residual sugar (w/v) and the percentage of alcohol. According to the findings of the research, the optimal conditions for producing the finest wine from pomegranate are an inoculum size of 8% v/v, a pH of 4.0, and an incubation temperature of 37 degrees Celsius. In addition, it may be defined more precisely if the incubation period is neither less nor longer than 7 days. The wine's alcohol concentration reached a maximum of 10.1% when it was exposed to these circumstances. This research will serve as an excellent reference for the potential commercial manufacturing of pomegranate fruit wine in the future