Abstract: With persimmon as raw material, the effects of different fermentation temperature, initial acidity, initial sugar content and yeast inoculation amount on the quality of persimmon wine were studied through single factor and orthogonal experimental design. The brewing process of persimmon wine was optimized by measuring residual sugar, total acid, alcohol content and sensory score in persimmon wine. The results showed that the optimum fermentation conditions of persimmon wine were as follows: fermentation temperature was 20 ℃, initial acidity was 7.5 g/L, initial sugar was 200 g/L, and yeast inoculation amount was 0.2 g/L. Under this optimal combination, the sensory score of persimmon wine was 92 points. The aroma components of persimmon wine with the best technology were analyzed by GM-MS. The aroma components of persimmon wine included 68 volatile substances, including 15 alcohols, 27 lipids, 7 acids, 6 aldehyde and keone, 7 alkanes and 6 others. The main aroma ingredients of persimmon wine include: Isoamyl alcohol（apple brandy and spicy aroma）, phenylpropanol（rose fragrance）, isoamyl acetate（pleasant banana aroma）, ethyl nonanoate（oil, fruit and brandy aroma）, 2-methylbutyric acid（pleasant fruit aroma）, and 3-hydroxy-2-butanone（milk aroma）, etc.

Key words: persimmon wine, process optimization, aroma components