{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,12]],"date-time":"2026-11-12T13:52:35Z","timestamp":1794491555435,"version":"4.9.1"},"reference-count":30,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,2,28]],"date-time":"2024-02-28T00:00:00Z","timestamp":1709078400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005236","name":"Chinese Universities Scientific Fund","doi-asserted-by":"publisher","award":["2452018314"],"award-info":[{"award-number":["2452018314"]}],"id":[{"id":"10.13039\/501100005236","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit\u2019s pectin, always hinders persimmon wine production. To reduce the methanol level in the wine, the effects of persimmon cultivar, starter, pectinase, and pretreatment methods were investigated via single-factor and orthogonal experiments. The persimmon cultivar \u2018MaoKui\u2019 was finally used throughout the study owing to its lowest pectin concentration (24.5 g\/kg). The best treatment conditions against the persimmon pulp were pectinase (0.04 g\/kg) at 30 \u00b0C for 4 h, then boiled at 115 \u00b0C for 15 min before fermentation started. The optimized fermentation conditions for wine production were pectinase (0.03 g\/kg), 250 mg\/kg starter (BO213 and SPARK with equal amounts), at 28 \u00b0C for 6 d. The obtained wine had 77.7 mg\/L methanol and a 68.4% raw juice yield. The fruit wine had 111.4 mg\/L methanol and a 90.6 sensory evaluation score. Forty-nine volatile aromas were identified. Ethyl acetate content was the highest, followed by 3-methyl-1-butanol, 2,3-butanediol, and lactate ethyl ester. The persimmon wine had a unique style with transparent color, elegant aroma, and pure taste.<\/jats:p>","DOI":"10.3390\/foods13050748","type":"journal-article","created":{"date-parts":[[2024,2,28]],"date-time":"2024-02-28T10:37:36Z","timestamp":1709116656000},"page":"748","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Process Optimization for Production of Persimmon Wine with Lower Methanol"],"prefix":"10.3390","volume":"13","author":[{"given":"Jinwen","family":"Wei","sequence":"first","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yajun","family":"Li","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yijuan","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silin","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9833-162X","authenticated-orcid":false,"given":"Xiaobing","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Xianyang 712100, China"},{"name":"College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1007\/s10068-017-0099-x","article-title":"Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation","volume":"26","author":"Zou","year":"2017","journal-title":"Food Sci. 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