本实验是以柿子为原料，采用全发酵工艺生产柿子酒，通过一系列单因素试验和正交试验，确定了最佳工艺和影响柿子酒品质的工艺参数。试验结果表明：将酶解后的柿子果浆酸度调至pH 4.0，糖度调至22 °Bx，果浆汁添加10%（m/v）葡萄酒酵母液，在28 ℃下发酵5 d酿造而成柿子酒。酒体浅黄或金黄，具有鲜柿果香及酒香，无异香，醇涩协调。

The fermentations of persimmon wine were studied through individual factor experiment and orthogonal experiment. Results showed that the wine taste mellow-astringent and have light yellow or golden and smell like fresh persimmon′s fruity after the persimmon slurry fermented 5 days at 28 ℃. Before fermented, the pH value of persimmon slurry were adjusted to 4.0 after enzymatic actions, the sugar degree were 22 °Bx, and added 10% (m/v) Grape wine yeast to the persimmon slurry.

广州市科技攻关项目（05AZ204004）