The invention discloses a production method of persimmon
wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding
sulfurous acid to sterilize, and then adding activated
saccharomyces cerevisiae, activatedpectase and dissolved
tartaric acid, and agitating uniformly and performing preliminary
fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding
tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary
fermentation; 5) adjusting the
alcohol degree, the residual
sugar, the
total acid concentration and the concentration of free
sulfur dioxide, and
ageing; and 6) adjusting the concentration of free
sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon
wine. According to the production method disclosed by the invention, white granulated
sugar is not added in the
fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon
wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the
alcohol degree of the persimmon wine.