Persimmon wine is made from persimmon by mashing, adding distiller's yeast, fermentation or distillation. The biggest feature of its production is that it doesn't need food.

Chinese name persimmon wine persimmon main ingredients glucose, fructose, mannitol fermentation conditions closed anaerobic production characteristics of persimmon distilled wine and persimmon wine without grain.

Principle and technology

Persimmon wine or persimmon wine (fermented wine). Persimmon fruit contains a lot of reducing sugar. The main components are glucose, fructose and mannitol. These sugars are decomposed into alcohol and carbon dioxide by alcohol fermentation. The speed of fermentation is mainly related to the number of yeast and the activity environment of yeast. When the sugar content is less than 12% at 25 ~ 30℃, the fermentation is the fastest. Tannin in persimmon will hinder its activity. When yeast is added, it is best to add Aspergillus Niger to decompose tannin (or neutralize it with alkali). When fermenting, sugar can be completely converted into alcohol in a closed room without oxygen supply.