Abstract: The yield of persimmons in Tianjin is relatively large, and a lot of persimmons are wasted every year. The development of persimmon wine can effectively avoid the waste of persimmons. At present, persimmon wine is generally directly fermented with fruit pulp, but different processes of fermentation have a great influence on the formation of aroma components of persimmon wine. Therefore, this paper uses electronic nose, gas-mass spectrometry and sensory evaluation to compare and analyze the aroma components of persimmon wine with different fermentation methods from different angles. The test results showed that the number of lipids in the volatile aroma components of persimmon wine fermented with clear juice was 27, followed by pulp fermentation; the comprehensive sensory score of clear juice fermentation was higher than that of pulp fermentation and peel fermentation, which was detected by gas-mass spectrometry. Persimmons fermented with clear juice have the same result with more aroma components. Through the principal component analysis of the gas-mass spectrometry detection results, the main aroma substances and contents of the three persimmon wines were obtained. The persimmon wine fermented with clear juice is more aromatic, making the persimmon wine more typical.

Key words: persimmon wine, fermentation, aroma components