Abstract: In order to enhance the application rate of local persimmon,as well as improve the additional value of persimmon,the strains were added to wheat bran,maize and sorghum to make fermentation starter,and the color of persimmon pulp was protected by ascorbic acid and citrate,and Daqu or pectinase were added in batches during fermentation. The brewing technology of characteristic wine was studied. The results showed that,compared with persimmon pulp without treatment,Daqu and pectinase added to persimmon pulp could increase the yield of juice by 98.7% and 192.3%,respectively. While decreased the soluble tannin content by 51.0% and 13.4%,respectively. The soluble tannin content of persimmon wine distillation was all below 0.2 mg/g. Gelatin was used to decrease the soluble tannin content and clarify the persimmon fermentation substrate. Especially for Daqu and pectinase treatments,2.5% gelatin could decrease the soluble tannin content to 1 mg/g,while increase the transparency to 90%. The alcoholic content of blended persimmon wine was around 30%vol. The wine was clear,aromatic and free of astringency,so the special persimmon wine has a bright future and broader marketing potentiality.