以牛心柿、火晶柿为原料，通过低温发酵酿制不同类型柿子果酒，研究发酵柿子果酒的质量特征，探讨酒中的酚类物质含量及其与抗氧化活性的关系。结果表明，在实验条件下，柿果平均出汁率为55%，除了总酸含量稍高外，不同类型发酵柿子果酒的其他理化指标和感官质量均符合国家相关标准的要求；发酵柿子果酒具有较高的酚类物质含量和较强的抗氧化活性，多酚物质以没食子酸为主（约占80%以上），总酚含量与ABTS+·自由基清除活性之间极显著正相关（r=1,p<0.01），而总黄烷醇含量与DPPH自由基清除活性间极显著负相关（r=1，p<0.01）。比较发现，发酵柿子果酒的总酚含量和抗氧化活性均高于商品霞多丽干白葡萄酒，开发前景非常广阔。

Different types of fermented wines were made of “Niuxin” and “Huojing” persimmons separately by fermentation in low temperature. The quality characteristics of the fermented persimmon wines were investigated, and the phenolic compounds and the antioxidant activity were also examined. The results showed that, the average juice yield of persimmon fruit was about 55%, all the physicochemical indexes except higher total acid contents and the sensory quality of all the made wines were in line with the corresponding national standards. The fermented persimmon wines had higher phenolic compounds and stronger antioxidant activities, as gallic acid was the richest (above 80%) of the individual phenolic compounds determined, and there was a significant positive correlations between total phenols and ABTS+· radical scavenging activity (r=1,p<0.01), while a negative correlation between total flavanol content and DPPH radical scavenging activity (r= -1,p<0.01). Comparing with commercial Chardonnay dry white wine, persimmon wine seems to be much richer in total phenolics with higher antioxidant activity. It indicates that further work on developing fermented persimmon wine is promising in future.