以石榴为原料，研究石榴果醋的生产，对石榴果醋制作过程中酒精发酵进行了研究。通过单因素和正交试验，得出酒精发酵的最佳工艺条件，即酵母接种量为0.10%、发酵温度为28℃、初始糖度为16%。%Pomegranate was used as raw material to produce the fruit wine. The main processing technology of alcohol fermentation were studied. By single factor experiment and the orthogonal experiment , the optimum alcoholic fermentation conditions were obtained. ,for inoculum of yeast 0.10%, fermentation temperature28℃, sugar content 16%.
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