This research, with the DiospyroskakiL.from HuiXian County, Henan Province as the experiment materials, is designed to study the index changes of sugar, soluble tannin and total acid in the maturing process of persimmon, the determination of the optimum processing conditions for persimmon wine producing, and the determination of the persimmon stability. The results show that:
During the maturing of persimmon, the contents of its main components present regular changes with the fruit growing: The ...