PATIL, A. B.MATAPATHI, SHASHIKANTAYYA S.2019-10-232019-10-232002No . of references 101http://krishikosh.egranth.ac.in/handle/1/5810132626Experiments were conducted to screen efficient wine yeasts and pomegranate cultivars suitable for quality wine production. Ten yeast strains isolated were compared with reference strain of Saccharomyces ellipsoideus No. 101 and found that strain FWY-4 and FWY-6 were shown to be good with respect to assimilation of different carbon sources and • growth on YEPD broth. However, highest alcohol tolerance (8.3%) was exhibited by reference strain followed by FWY-4 (8.25%) and FWY-6 (7.80%). Saccharomyces ellipsoideus No. 101 produced maximum alcohol content in wine when inoculated to Ganesha variety of pomegranate fruits but it contained least amount of tannins and esters. The wine from Kesar variety recorded maximum, aldehydes and proteins while Arakta wine had highest amount of NPK. The branded wines when produced by blending Ganesha wine and Arakta wine in the ratio of 2:1 showed highest acceptability with better organoleptic characteristics. However the wine from Arakta variety alone had overall better acceptability inoculated with Saccharomyces ellipsoideus No. 101.ennullThesis