对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。结果表明：在柿果浆加水量为30%的条件下，酒精发酵的工艺参数为酵母菌接种量0.1%，发酵温度30 ℃，发酵周期4 d；醋酸发酵的工艺参数为发酵温度34 ℃、醋酸菌接种量为0.5‰，每天搅拌3次。使用该技术生产的柿果醋风味良好，具有一定保健功能。

A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed. The results showed that, for the alcohol fermentation, the best temperature, inoculum size of yeast, fermentation time and the water amount were 30 ℃, 0.1%, 4 days and 30%, respectively. For the acetic acid fermentation, the best temperature, inoculum size of acetic acid bacillus and stirring times were 34 ℃, 0.56‰ and 3 times per day, respectively. Under those conditions, the achieved persimmon vinegar had nice taste and good health function.

广州市科技攻关项目(2005Z3-E0031)