The astringency of persimmons is due to the presence of soluble tannins in the persimmon fruit, so it is necessary to convert the soluble tannins into insoluble ones before consumption, that is, to make it remove astringency.

The principle of astringency removal is to create a low-oxygen environment for persimmons, so that the persimmons carry out anoxic respiration intermediate products such as acetaldehyde and tannin combination, the formation of insoluble substances.

Select the sealable container, the persimmon fruit arranged into layers, according to each kg of persimmons with 8-10 ml of alcohol (preferably add the appropriate amount of acetic acid) or white wine sprayed layer by layer, filled and sealed. Room temperature 4-5 days can be desiccated. This method of de-astringent persimmons have a special flavor.

The collection of astringent persimmons layered into the container can be closed, each layer of persimmons evenly sprayed on the surface of a certain amount of 35% alcohol or a good amount of white wine (generally 1 kg of persimmons with 10 ml or so of 35% alcohol), full of persimmons after sealing, in the condition of 18-20 ℃ can be desiccated after 5-6 days. Used for persimmon astringent alcohol to add an appropriate amount of ethyl acetate (33 grams of ethyl acetate per liter of 955 alcohol) to remove astringent effect is better.