Treatment With Acidic Electrolyzed Water Improves The Flavor Of Persimmon (Diospyros Kaki L. Cv. Mopan) Wine

Persimmon wine has been over 100 years in China, and its fruit contains a lot of nutrients. Persimmon wine is one the most import products of persimmon fruit. However, persimmon wine is still made in family or small factories until now for the light color and poor flavor. Therefore, it is essential to improve the flavor of persimmon wine to expedite the utilization of persimmon. This study uses electrolyzed functional water (EF W) to soak persimmon to produce a persimmon wine with better flavor. And the wine was evaluated with sensory evaluation and gas chromatography-mass spectrometry (GC-MS). The main results obtained are as follows:The persimmon was soaked in AcW (acidic electrolyzed water), A1W (alkakine electrolyzed water) and PW (pure water), respectively, and the slurry was inoculated with dry yeast then fermented by adding yeast to the persimmon juice for twenty days. The result of sensory analysis shows WAcW is obviously better than those of the other wines. We identified 49 major and minor volatile compounds in AcW wine (WAcW) with the predominant chemical groups being alcohols and esters. In WAcW, the concentration of the total volatile compounds was 779,961.0 μg/L. The total amino acid content of persimmon slurry soaked with AcW reached 531.2 mg/L, which was much higher than those of the slurries soaked in AlW and PW.The persimmon was crushed to pulp and soaked in AcW with different acidities, including strongly (pH3.2, ST), moderately (pH4.0, MN), and slightly (pH5.8, SL) AcW, respectively. Before fermentation, a half of persimmon pulp was adjusted to pH4.0; And as comparision, the other half of persimmon wine was not adjusted the pH value. After fermentation, the persimmon wines were analyzed by HPLC and a total of 47 volatile compounds were detected in the ST wine without adjusting acidicity (STWN) with concentration of 1154507.5μg/L. The total content of volatile substances was 994846.7μg/L in the pure water wine (WPW). The content of amino acids was the highest (677.7mg/L) in STWN among these wines. Comparing the wine adjusting pH and without adjusting pH, we found the wine without adjusting pH before fermentation had more amino acids and higer content of volatile.In conlusion, this study devotes to improve the flavor of persimmon wine through using electrolyzed water. And we found ST could extract more amino acids from persimmon, which could be help for improving the flavor of persimmon wine.