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.