Dual-function indigenous yeast and enzymatic pretreatment enable deastringency and aroma enhancement in persimmon...

This study optimized enzymatic pretreatment of persimmon pulp and screened indigenous yeast for persimmon wine production with enhanced deastringency and aroma properties. Single-factor experiments combined with response surface methodology (RSM) were used to optimize pectinase-assisted pretreatment conditions of persimmon pulp, while indigenous yeasts were isolated from persimmon-associated ecological niches and screened for stress tolerance, with their fermentation performance and wine quality evaluated via physicochemical, chromatic, volatile, and sensory analysis. Pectinase dosage (0.12%), treatment time (2.5 h), and temperature (48 °C) maximized juice yield (55.11%) via cell wall depolymerization. From 352 isolates, four Saccharomyces cerevisiae strains (YA41, YA55, YD16, YD29) exhibited robust tannin tolerance, multi-stress resistance, and superior fermentation kinetics, achieving high biomass and efficient sugar consumption. Strains YD16 and YA41 excelled in bioactive retention, color stability, and antioxidant capacity, selectively reducing tannins while preserving phenolics, ascorbic acid, and β-carotene. Volatile profiling and OAV-PCA analysis revealed enhanced ester-driven fruity aromas, with YD16 functioning as both aroma enhancer and sensory corrector across different persimmon matrices. Sensory and chemometric evaluations based on visual chromatic attributes and olfactory aroma assessment confirmed improved fruity aroma notes, reduced off-flavors, and superior visual appeal. These findings highlight targeted yeast selection as a strategy to valorize astringent persimmon cultivars, offering promising indigenous starter cultures for industrial-scale persimmon wine production with deastringency and aroma enhancement.