Persimmon wine Persimmon wine is made from persimmons as the raw material for wine making. The persimmons are mashed, mixed with koji, and fermented or distilled. The biggest feature of its production is that it does not use grain.

Principle and process

1. Persimmon wine or persimmon wine (fermented wine) persimmon wine Persimmon fruit contains a lot of reducing sugar. The main ingredients are glucose, fructose and mannitol. These sugars are decomposed into alcohol and carbon dioxide through alcoholic fermentation. The speed of fermentation is mainly related to the number of yeast and the environment in which the yeast operates. Fermentation is fastest when the sugar content does not exceed 12 degrees Celsius. The tannins in persimmons will hinder their activity. It is best to add yeast. Production of liquor (distilled liquor)

Persimmon distilled liquor persimmon tequila

Add Aspergillus niger first. Decompose tannins (or neutralize them with alkali). During fermentation, sugar must be fully transformed into alcohol by fermenting in a closed chamber without supplying oxygen.

Liquor can be produced by solid fermentation. Crush the persimmons, add 25% of the rice bran by weight, mix evenly, put it into a bottle and steam for 20 minutes, take it out and let it cool, wait until the temperature drops to about 35°C, add 4% of the distiller's yeast, stir evenly, and put it into the fermentation tank ( Pool) is sealed for fermentation. The temperature is maintained at 25 to 28°C. After 7 to 10 days, the fermentation is completed and it can be distilled.

Before distillation, stir in 20% loose material (grain bran, sorghum peel) to make it neither dry nor wet. If it is too dry, less wine will be produced, and if it is too wet, it will not be steamed, which will affect the time and quantity of wine produced. Mix well and bottle for distillation. The amount of wine produced is related to the sugar content, maturity and brewing technology of the persimmons. Generally, every 100 kilograms of fresh persimmons can produce 10-13 kilograms of 50% liquor. ③Prepared liquor: Persimmon liquor (or liqueur) Persimmon liquor: After slightly concentrating the squeezed persimmon clarified juice, add 50-75 grams of 60-degree white wine and dilute it to 500 grams to make a prepared liquor. For every 100 kilograms of fresh persimmons, 50 kilograms of wine can be prepared. This wine is sweet and mellow, without any strange taste. The color of the wine is related to the length of time the persimmon juice is boiled. It will turn brown easily if it takes too long, so it is necessary to stop the fire in time. The prepared persimmon wine must be fully precipitated and then packaged in small bottles to avoid residues in the wine.