Abstract:The production of persimmon fruit wine by using persimmon as raw material was studied.The brewing process mainly included the following steps：preservation of persimmons by freezing method，beating with warm water after deastringency with warm water，enzymatic hydrolysis with 0.8 mL/L liquid pectinase，pressing to obtain persimmon juice，and adjusting acidity with hawthorn pulp.Aiming at the problem of excessive methanol in persimmon fruit wine，the de-methanol fermentation technology was adopted，and the persimmon juice was pumped into the circulating degassing system，and treated at 65 ℃，-0.08 MPa for 5 h to 8 h to obtain alcohol persimmon juice.For comparison three yeasts，AnQi yeast RV171，yeast 1450，and AnQi yeast BV818，were utilized to ferment persimmon juice，and the alcohol content and residual sugar were measured after the fermentation.The results showed that the fermenting ability of persimmon juice was：AnQi yeast BV818 ＞ yeast1450 ＞Anqi yeast RV171.AnQi yeast BV818 was selected as the production strain，with which the optimum process was as follows：fermentation temperature of 26 ℃，inoculum size of 8%，pH 4.0，and SO2addition amount of 80 mg/L.