Sulfur dioxide (SO₂) is widely used in the fruit wine industry due to its antioxidant and antibacterial properties. However, concerns about its potential harmful effects on human health have prompted researchers to seek alternative treatments. In this study, nisin, a natural nontoxic polypeptide, was introduced as a preservative during dateplum persimmon (Diospyros lotus L.) winemaking. The ideal fermentation conditions were determined through response surface methodology optimization: a nisin content of 0.21 g/L, a yeast concentration of 0.22%, and an initial sugar content of 255 g/L. Enological parameters, microbiological analysis, sensory evaluation, and volatile component information were compared between dateplum persimmon wines made with nisin and those made with SO₂ both before and after three months of aging. Notably, the major components were consistent across all the samples, with 3-methylbutanol, ethyl caprylate, 2-methylbutanol, and phenethyl alcohol imparting apple brandy, honey, and rose aromas to the fruit wines. Overall, these results suggest that nisin can serve as an effective and acceptable alternative to SO₂, demonstrating satisfactory antibacterial properties without adverse effects on wine quality. This study marks the first exploration of the potential use of nisin in the production of dateplum persimmon wine, offering a promising avenue for the replacement of SO₂ in fruit wine processing.

二氧化硫（SO ₂）因其抗氧化和抗菌特性而广泛应用于果酒行业。然而，对其对人类健康潜在有害影响的担忧促使研究人员寻求替代疗法。在这项研究中，在黑枣（ Diospyros Lotus L.）酿酒过程中引入了乳链菌肽（一种天然无毒的多肽）作为防腐剂。通过响应面法优化确定理想发酵条件：乳链菌肽含量0.21 g/L，酵母浓度0.22%，初始糖含量255 g/L。_{比较了乳酸链球菌素和SO 2}酿制的黑枣酒在陈酿3个月前后的酿酒学参数、微生物学分析、感官评价和挥发性成分信息。值得注意的是，所有样品的主要成分都是一致的，3-甲基丁醇、辛酸乙酯、2-甲基丁醇和苯乙醇赋予果酒苹果白兰地、蜂蜜和玫瑰的香气。总体而言，这些结果表明乳链菌肽可以作为 SO ₂的有效且可接受的替代品，表现出令人满意的抗菌特性，而不会对葡萄酒质量产生不利影响。该研究首次探索了乳链菌肽在黑枣酒生产中的潜在用途，为果酒加工中替代SO _{2提供了一条有前景的途径。}