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.
