Effect of processing variables on the characteristics of persimmon liqueur

Abstract Persimmon liqueur was prepared from fresh or dry fruit by: (1) extraction with alcohol, (2) fermentation of fresh fruit, and (3) extraction of dry fruit with distilled alcohol from an extract. Alteration in the ratio of raw and dry materials to a solvent, conditions of fermentation and degree of distillation resulted in a beverage with high aroma and taste and low amounts of polyphenols and proteins. Phenolic compounds were detected and characterized by ultraviolet (UV) spectroscopy in persimmon extracts as well as in liqueurs prepared from these extracts. The final product contained 27% alcohol, 30% total sugars and 30% persimmon extract. Similar results were obtained with and without fermentation using processes developed in this study.