Persimmon fruit → selection → cleaning → peeling → core → de-astringent treatment ① → cutting → pressing → persimmon juice → sterilized ② → alcoholic fermentation ③ → acetic acid fermentation ④ → sterilized ② → aging ⑤ → pouring vinegar → filtration → finished product.

①De-Astringent:Ⅰ Warm Water De-Astringent Use the container to fill the astringent fruit, up to 70% of the container, add 40-50 ℃ warm water to submerge the persimmon fruit, the mouth of the container heat insulation, isolation of the air, outside the container should be heat preservation, the 15-24 hours will be de-astringent. (Insulated cup, it is good! (need to remove the skin, remove the core)

Ⅱ cold water astringency will be filled with persimmon fruit baskets immersed in the pond for 5 to 7 days can be astringent. (This method is used in the south.)

Ⅲ Sun astringency persimmon fruit on the board, the sun during the day, night income indoor, about 10 days can be astringent. (For leisure time)

Ⅳ biological astringency with other fruits such as kiwi, apple, wild pear, etc. and persimmon fruit and stored in containers (ratio of about 1:10), sealed for 4 to 5 days can be astringent. Or use pine needle leaves, cypress leaves, ficus leaves, etc. and persimmon fruit mixed storage in the tank, a few days can be removed. (Better, just a little complicated)

Ⅴ Alcohol astringent spray 75% alcohol or sorghum wine in persimmon fruit, sealed 4 to 5 days can be astringent. (Personally, I think it is more convenient)

(The key to persimmon de-astringency is to isolate the persimmon from oxygen, so that the tannins in it are transformed and sweetened.)

The following is the production method of the processing plant: (applicable to a large number of processing)

⒈ Lime water desiccation Lime water proportion of 50 kilograms of water, 5 kilograms of quicklime, while the lime water is mild into the persimmon fruits, in order to submerge persimmon fruits to the degree of light mixing after the closure of the mouth of the tank, the mouth of the barrel, after 3 to 4 days of astringency into a hard persimmon. (Lime ... (Personally, I think it is best not to use)

peak grass astringent method has two:

First, 50 kilograms of cold water to add spicy polygonum grass (or sesame sticks, or persimmon leaves) 1.5 to 2.5 kilograms, pour persimmon fruit to the extent that the water was submerged, the mouth of the cylinder covered with straw, by 5-7 days of astringency;

Second, a layer of straw a layer of persimmons interactively piled up by a week can be de-stringent.

⒊刺伤脱涩 In the persimmon tip near the insertion of a small section of gabion, destroying some of the pulp cells, forcing it to line intermolecular respiration, a few days after the softening of astringency. (Need technology, do not advocate this)

Sunglasses smoke decontamination cylinder mouth set hollow bamboo tube, bamboo tube around the persimmon fruit, lit incense inserted into the bamboo tube, seal the mouth of the cylinder, a few days to decontaminate. Or dig an altar-shaped pit in the ground, surrounded by persimmon fruits, the center of the point of sung incense smoke, closed boring 2 ~ 3 days to remove astringency.

Be careful with carbon dioxide astringent persimmon fruit into a closed container, the container above and below each set a small hole, carbon dioxide injection from the bottom of the small hole, to the top of the small hole discharged gas can be quenched gray lit match when the hole is plugged in 25 ~ 30 ℃ and atmospheric pressure 7 ~ 10 days of astringent; if you increase the air pressure, the temperature at 20 ℃ or so, it is 2 ~ 3 days can be eaten. (Not available)

Choice vinyl astringency Use 0.05% to 0.1% vinyl solution to soak the fruit, remove it and put it indoors, 3 to 4 days to de-astringent into soft persimmons. (I hate the chemical composition)

② Sterilization: The persimmon juice after pressing is heated to 80 ℃ to maintain 10 to 20 minutes, cooled to room temperature can be. Persimmon fruit has a low acid content, so it is necessary to add a sufficient amount of sulfur dioxide to prevent the infection of stray bacteria.

③ Alcoholic fermentation: adjust the sugar level of persimmon juice with sucrose to reach 20%, and adjust the acidity with citric acid to reach 0.5% before adding active dry yeast for alcoholic fermentation. Dry yeast should be activated before use, take the required amount of active dry yeast, add it to 100:8 sucrose solution, and activate it for 30 minutes at 30℃. The activated yeast is added to the persimmon juice at an inoculum of 0.5%, the fermentation temperature is controlled at 28°C, and the fermentation parameters are tested regularly during the fermentation process. (Alcoholic fermentation is the process of fermenting glucose into ethanol and carbon dioxide using yeast under anaerobic conditions via the EMP pathway. (The fermentation cycle is 6 days)

④ Acetic acid fermentation: the expanded culture of acetic acid strain is inoculated with a certain amount of inoculum, and the acetic acid fermentation is carried out in the mature mash, the temperature is controlled at 28℃～40℃, and the changes of the concentration of acetic acid and alcohol are detected at any time in the fermentation process. (After 12 days of acetic acid fermentation, the concentration of acetic acid no longer increases and the alcohol content reaches a minimum, at which time the acidity reaches 5.0% and the alcohol content is 0.13%, which is the end point of acetic acid fermentation.) (fermentation temperature of 35 ℃, the highest acid production)

⑤ Aging: the end of acetic acid fermentation, filtering with a filter (general filter paper is also good), and then add 1% to 2% of the salt, heated to 80 ℃ sterilized, before you can be poured into semi-finished product tanks (that is, another bottle) for aging.

Finished products:

Red-brown appearance, appropriate concentration, clarified and transparent, no impurities and sediment, with persimmon vinegar unique aroma, ester aroma, soft acidity, persimmon flavor is prominent, no odor; total acid (citric acid) 4.6%, alcohol content of 0.11%, sugar (glucose) 1.3%; the total number of bacteria is not higher than 5,000 CFU/ml, the total number of coliform bacteria is not higher than 3MP. Coliform not higher than 3MPN/100ml, pathogenic bacteria shall not be detected.