Preparation of Schisandra chinensis wine

1. Because the fruit of Schisandra chinensis has low sugar and high acid, the mixed fermentation method of adding white granulated sugar solution to dilute acidity is adopted.

two。 Adjust the alcohol content of the artesian juice to about 13 °(volume%), freeze and filter. Specific operation: when the fruit is broken, the artesian juice (within 6 hours) is stored in a clean pool, deodorized alcohol is adjusted to 13 °(volume%), fermented, then frozen and filtered. Generally, the amount of self-flowing juice accounts for about 11% of the total fermented wine.

3. The pre-fermentation temperature is controlled at about 20 ℃, the fermentation time is generally within 4 days, and the juice is poured once a day. This brewing method with short fermentation time and low temperature can not only highlight the fruit aroma of the original wine, but also reduce the source of excessive methanol in the original wine.

4. Before the first time, the quality requirements of fermented juice were as follows: the quality of fermented juice was more than 3.5 °(volume%), the total acid was 1.1 ml 1.9, and the volatile acid was less than 0.05. Before the second fermentation, the quality requirements of fermented juice are as follows: alcohol content is still above 3.5 °(volume%), total acid is 1.1 per cent, volatile acid is below 0.05.

5. Before the first and second times, the fermentation juice was added to the white granulated sugar liquid, and the fermentation stage was carried out. The temperature was controlled at 18 ℃ and the fermentation time was about 25 days.

6. Quality requirements of post-fermented fruit juice: Ruby red with fresh fruit aroma. The alcohol content is 11 mi 18 °(volume%), the total acid is 0.9mi 1.8%, the volatile acid is less than 0.08, the tannin is less than 0.07%, and the residual sugar is less than 0.5.

7. After the end of fermentation, the original wine must be stored in a special barrel. Before freezing, it is required to separate once, and the freezing temperature should be controlled at 1 ℃ above the freezing point of the original wine for half a month. It is then filtered at a low temperature. The storage temperature is controlled at about 10 ℃.

8. After the end of the secondary fermentation, the immediate separation, the separated fruit residue, add sugar, for its half of the fermentation, 3MUE fermentation ends in 4 days, this juice is called tertiary juice. The juice of fruit residue is called pressing juice for three times, and then the two kinds of juice are mixed with sugar to continue fermentation. when the alcohol content reaches 7 °, it is stored for about a week, and then distilled, that is, Schisandra fruit brandy, which can be used only after aging for more than half a year.

9. Before blending Schisandra chinensis wine, the original wine and artesian juice were mixed according to the ratio of 9:1. The wine age of the original wine was less than one year. Only after the stability observation test could the finished wine be blended.

Quality standard:

1. Sensory indicators: color: light ruby red. Clear and clear: clear and transparent, no obvious suspended matter, no sediment. Aroma: with pleasant fruit and wine aromas of Schisandra chinensis. Taste and style: sweet and sour palatable, full-bodied, full-bodied, with typical style of Schisandra fruit wine.

two。 Physical and chemical indexes: alcohol (20 ℃), 15 ±0.5% (volume), sugar content 25 ±0.5g / 100ml, total acid 1 ±0.2g / 100ml, volatile acid less than 0.08g / 100ml, tannin less than 0.025 g / 100ml, dry extract less than 1.2g / 100ml.