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Alcoholic drinks from Armenia
Armenian pomegranate wine is made like a grape wine, by crushing and pressing the fruit and fermenting the juice, and the fermentation is usually stopped by cooling the tanks so some natural sugar stays. One Armenian winery ferments at 15–16 °C and ages the wine for 6 months in oak. No Armenian laboratory study or standard was found, so the measured numbers come from a Greek laboratory study.
| Pomegranate juice | The Greek study used pasteurised juice of the Wonderful variety (14.5 °Brix, pH 3.12). In Armenia some of the best and oldest pomegranate plantings are around Meghri[kokkinomagoulos2021][newsam-style2024] |
| Sucrose, or concentrated pomegranate juice (100 g/L), concentrated grape juice (100 g/L) or honey (70 g/L)55 g per litre of juice | Added in the Greek study to raise the juice from 14.5 to 20 °Brix[kokkinomagoulos2021] |
| Wine yeast (Saccharomyces bayanus)2.4 × 10⁵ CFU/mL | Commercial red wine yeast in the Greek study[kokkinomagoulos2021] |
| Starter | defined-culture (commercial wine yeast in the one Greek laboratory study that records it) |
Total time across the recorded steps: 7 months
What changes: Pomegranates are crushed gently and pressed for their red juice
As with grape wine, the fruit is crushed, pressed and then fermented. The skin should not be damaged when crushing, or its bitterness passes into the juice. Output: juice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Armenian pomegranate wine is made like a grape wine, by crushing and pressing the fruit and fermenting the juice, and the fermentation is usually stopped by cooling the tanks so some natural sugar stays. One Armenian winery ferments at 15–16 °C and ages the wine for 6 months in oak. No Armenian laboratory study or standard was found, so the measured numbers come from a Greek laboratory study. Made in 4 steps over 7 months. The longest step, age in oak, takes 6 months (Aghajanian L. 2024). Saccharomyces wine yeast does most of the fermenting.
| Main step | 6 monthsReported[newsam-style2024] | Age in oak |
|---|---|---|
| Temperature | 15–16 °CReported[newsam-style2024] | Ferment the juice |
Pomegranate wine is made from pomegranate juice instead of grapes, and in the Greek study the juice had to be raised from 14.5 to 20 °Brix with added sugar to reach 10 % alcohol. Armenian makers usually stop the fermentation by cooling to keep some sugar.
In the Greek laboratory study the wines were made from pasteurised juice under airlocks. The wines ended at pH 3.03 to 3.29 (the juice was 3.12) with 0.8 to 1.2 g/L volatile acidity as acetic acid.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says pomegranate wine production has its roots in Armenia and dates back centuries. A 2024 column describes the pomegranate as a sacred symbol of fertility since ancient times, grown around Meghri for thousands of years. A 2025 UNDP item records that the Hovhannisyan family of Alvanq, in Meghri, had made pomegranate juice and wine for 20 years and had processed over 20 tons of fruit.
