Schisandra wine making method

Introduction of raw materials: Schisandra is a generic name for the genus Schisandra of Magnoliaceae. The fruit is a panicle-like aggregate fruit formed by many small berries arranged on an elongated receptacle. There are 18 species in China, and the fruit of the northern schisandra is dark red. Produced in the middle is called "Huazhong Schisandra", the fruit is red. Generally mature in September. There is lemon fragrance, refreshing juice, average ear weight 9.01 grams, grain weight 0.38 grams, sugar content 3.5%, total acid 5%, tannin pigment 0.095%, juice juice rate 45-50%.

Production method: Schisandra wine is a fruit wine made by using a special process of Schisandra fruit. Before raw material processing, it should be strictly divided and sorted.

Because Schisandra fruit has low sugar content and high acidity, it is diluted with acidity by adding white sugar solution. The mixed fermentation method, the fruit is broken into a self-flowing juice, adjusted to about 13 degrees (v/v) with deodorized alcohol, frozen, and filtered for use.

The fermented juice is pre-fermented and post-fermented, so that the fermented raw juice meets the following requirements, is ruby ​​red, has fresh fruit aroma, alcohol content is 11-18 degrees (v/v), total acid is 0.9-1.8%, volatile acid Below 0.08%, the tannin is below 0.07%, and the residual sugar is below 0.5. The original wine after fermentation is separated, frozen, filtered, and stored, and the storage temperature is controlled at about 10 °C.

After the second fermentation is completed, the separated pomace is immediately separated, the sugar is added, half of the fermentation is carried out for 3 to 4 days, which is called three times of juice, and the pomace juice is called three times of pressing juice, and then the two juices are mixed and sugared to continue fermentation. When the alcohol content reaches 7-8 degrees, it is stored for about 1 week, and distilled to obtain the schisandra fruit brandy, which is sealed and aged for more than half a year. Finally, the fermented raw wine and the juicy juice are compounded in a ratio of 9:1.

Quality index: The wine is light ruby ​​red, clear and transparent, no obvious suspended matter, no sediment, and has the fruity and fragrant flavor of the schisandra fruit. The wine is full, sweet and sour, and has a strong flavor. It has the typical style of Schisandra fruit wine. Alcohol (20 ° C) 15 ± 0.5% (v / v); sugar 25 ± 0.5 g / 100 ml; total acid 1 ± 0.2 g / 100 ml.

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