Pomegranate (Punica granatum L.) is a high yielding crop that fetches greater income. Studies were conducted at the Department of PHT, UAS, GKVK campus, Bengaluru (Karnataka) for utilization of pomegranate fruits for preparation of wine from pomegranate arils and during the year 2010-2011. Pomegranate fruits which were disease affected, cracked and other unmarketable fruits of cultivar 'Mrudula' and 'Bhagwa' were obtained from farmers fields of Chitradurga district for conducting these studies. This investigation was carriedout by using Completely Randomized Design with five treatments replicated four times. The five treatments were : T1: Pomegranate arils + distilled water, T2: Pomegranate arils + 15 % sugar syrup, T3: Pomegranate arils + 20 % sugar syrup, T4: Pomegranate arils + 25 % sugar syrup, T5: Pomegranate arils + 30 % sugar syrup. Wine was prepared without crushing the arils. Equal quantities of extracted arils were taken in conical flasks and different concentration of sugar syrup (0, 15, 20, 25 and 30?B) was added into it and allowed for fermentation. Prepared wine samples were analysed for pH, TSS and alcohol after 1, 2, 3, 4 & 5 days of primary fermentation. Based on these, the results revealed that the pomegranate arils with 30?B of sugar syrup (T5) was found best as compared to other treatments with pH(3.60), highest TSS (11.50?B) and highest alcohol (9.35%) during primary fermentation of wine from pomegranate arils. Hence it was adjudged as best pomegranate wine.