Fecha de publicación: 09/09/2022 Fuente: WIPO Wine The invention discloses a method for ageing persimmon brandy by using oak chips. Comprising the following steps: (1) pretreating persimmon fruits, crushing, pulping, fermenting, filtering and removing residues to obtain raw persimmon wine, distilling to obtain a raw persimmon distilled wine solution, blending until the alcoholic strength is 42% or above, adding oak chips in proportion, and ageing for a certain time to obtain the persimmon brandy; volatile flavor substances in the persimmon brandy are determined by adopting gas chromatography-mass spectrometry, non-volatile substances are determined by adopting liquid chromatography-mass spectrometry, and the total phenol content and the antioxidant effect of the persimmon brandy are determined. The content of each component meets the requirements of the product only when reaching a specified standard value. The brewing method has the characteristics that oak chips are added into the aged persimmon brandy stock solution to replace an oak barrel used in the brewing process of the persimmon brandy, so that the brewing cost of the persimmon brandy is reduced, meanwhile, the varieties and abundance of volatile components and non-volatile components in the persimmon brandy are enriched, and the content of phenolic substances and the oxidation resistance are remarkably improved.