POMEGRANATE WINE

•   The whole fruits are pressed without crushing or juice may be extracted from pomegranate grains, which gives a yield of 76 to 85%
• Sugar is added to the juice to bring it to 22-23⁰ Brix. Potassium meta-bisulphite is added to the juice to prevent the growth of undesirable microorganisms
• The juice is fermented with starter wine yeast and the wine is aged and finished in the same manner as the red grape wine.
• If a sweet table wine is desired sugar is added to 8-10⁰ Brix
• The wine is flash pasteurized at 60 ⁰C, bottled hot and sealed. Fortifying the sweetened wine to about 20% alcohol can make wine like port.