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In this paper,effects of adding Sulfur dioxide (SO2) on pomegranate wine making were studied.For this purpose,sweet and sour pomegranate juices,with or without SO2 addition were fermentated by strain Saccharomyces cerevisiae,respectively.The results showed that adding 60mg/L SO2 did not affect pH value and acidity during fermentation.Addition of SO2 could promote the alcohiolic fermentation,significantly decrease the production of pyruvic acid and enhance the production of succinic acid in both kinds of juice.