Production method of astringency-removed persimmon wine

The invention relates to a production method of astringency-removed persimmon wine. The production method is characterized in that temperature regulation and ultrasonic processing are combined to remove the astringency of persimmons, component regulation is performed on clear persimmon juice obtained through enzymolysis and filtering, and then fresh saccharomyces cerevisiae is added to perform fermentation under 28 DEG C so as to produce the fermented persimmon wine. The production has the advantages that the method is simple, practicable, effective, capable of lowering persimmon astringency removing difficulty and capable of solving problems such as persimmon fruit waste and insufficient profits; the astringency-removed persimmon wine produced by the method is clear, transparent, coordinated in fruit fragrance, short in production cycle and outstanding in wine body style. 本发明涉及种脱涩柿子酒的制备方法，所述方法利用温度调整与超声波处理相结合的方法对柿子进行脱涩，通过对酶解过滤得到的澄清柿子汁进行成分调整后添加酿酒鲜酵母，经28℃发酵制备柿子发酵酒。本方法简单易行有效，该方法降低了柿子脱涩的难度，解决了柿果资源浪费和利润不足等问题，而且本发明