The present investigation was conducted with the objective to explore the production of wine from pomegranate fruit (Ganesha variety) by manipulating the fermentation variables. When yeast Saccharomyces cerevisiae ATCC 204508 executes anaerobic fermentation, it transforms carbohydrates into alcohol and carbon dioxide, that ends in production of pomegranate wine. at 30oC. The ability of yeast cells to produce wine using pomegranate juice with respect to sugar utilization, alcohol production, fermentation rate and final alcohol level was studied. Wine was chemically analysed and observed that there was no significant effect of inoculum level. Considering the chemical composition of wines, 5% inoculum level and fermentation temperature 30oC were optimum conditions for the preparation of wine. Pomegranate wine has an appealing colour and a bench-mark level of alcohol content. This paper covers investigations and standardisation of the steps involved in wine manufacturing from pomegranates.