Introduction of raw materials: Schisandra is a general name for the genus Schizandra of Magnoliaceae. The fruit is a spicidal aggregate fruit formed by many small berries arranged on an elongated torus. There are 18 species in China. The fruit produced in the north is called “North Schisandra†and the fruit is dark red. Produced in the middle is called "Huazhong Schisandra" and the fruit is red. Usually mature in September. With lemon fragrance, refreshing juice, uniform ear weight 9.01 grams, weight about 0.38 grams, about 3.5% sugar, about 5% of the total acid, tannin pigment is 0.095%, juice juice yield is 45-50%. Manufacturing method: Schisandra is a fruit wine made from the fruit of Schisandra chinensis through a specific process. Before the raw materials are solved, it must be classified with astonishment and sorting. Because Schizandra fruit has low sugar content and high acidity, a mixed fermentation method in which white granulated sugar is added to dilute the acidity is used. The fruit is crushed and becomes self-flowing fruit juice. It is adjusted to 13 degrees (v/v) with deodorized alcohol, frozen, and filtered. . The fermented juice undergoes pre-fermentation and post-fermentation, so that the fermented juice reaches the following requirements, showing a gemstone red color, fresh fruit aroma, alcoholicity at 11-18 degrees (v/v), total acid at 0.9-1.8%, volatile acids Below 0.08%, tannins are below 0.77% and residual sugars are below 0.5. The raw wines with delayed fermentation are separated, frozen, filtered and stored. The storage temperature is controlled at about 10°C. After the secondary fermentation stopped lagging, immediately, respectively, the residue after the addition of sugar, half of the fermentation for 3-4 days, known as the three times the juice, fruit squeeze juice called three pressed juice, after the two kinds of juice and sugar added to continue fermentation When the alcoholicity reached 7-8 degrees, storage for 1 week or so, distillation, in order to obtain Schisandra fruit brandy, sealed aging more than six months. Finally, the fermented raw wine and gravity juice are compounded in a ratio of 9:1. Quality indicators: The wine is light sapphire red, clear and transparent, no apparent suspension, no accumulation, with the schisandra fruit pleasing fruity and wine. Full bodied, sweet and sour taste, strong flavor, with Schisandra fruit wine model style. Alcohol content (20°C) 150.5% (v/v); Brix 250.5 g/100 ml; Total acid 10.2 g/100 ml.
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