Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation

In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture at 30 °C for seven days. During this process, we analyzed changes in physicochemical properties, organic acids, free sugars, ethanol, methanol, free amino acids, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. Over the seven-day fermentation period, soluble solids decreased from 16.27 °Brix to 5.57 °Brix, pH declined from 5.93 to 4.90, and total acidity increased from 0.12% to 0.41%. Succinic, lactic, and acetic acids were identified as major organic acids, while glucose and fructose were depleted after six days of fermentation. The ethanol concentration reached 7.93% on day seven, while methanol increased to 0.050%. The free amino acid content decreased as fermentation progressed. The TPC and TFC increased significantly. Antioxidant capacity increased, as observed from DPPH, ABTS, and FRAP assay results. These results suggest that alcohol fermentation of raw persimmons induces significant changes in key quality-related components and enhances antioxidant activity. Overall, the findings provide valuable foundational data supporting the industrial application of persimmon wine.