How to Make Schisandra Wine and the Detailed Steps

1. Because schisandra berries are low in sugar and high in acid, a mixed fermentation method is used in which white granulated sugar liquid is added to dilute the acidity.

2. Adjust the alcohol content of the free-run juice to about 13° (by volume), then freeze and filter. Specific procedure: after the berries are crushed, the free-run juice (within 6 hours) is stored in a clean tank, adjusted to 13° (by volume) with deodorized alcohol, then subjected to post-fermentation, followed by freezing and filtration. Generally, the free-run juice accounts for about 11% of the total fermented base wine.

3. The pre-fermentation temperature is controlled at around 20°C, and the fermentation time is generally within 4 days, with the juice racked once a day. This brewing method, with its short time and low temperature, not only brings out the fruity aroma of the base wine but also reduces the source of excessively high methanol in the base wine.

4. Quality requirements for the first pre-fermentation juice: alcohol content above 3.5° (by volume), total acid 1.1-1.9, volatile acid below 0.05. Quality requirements for the second pre-fermentation juice: alcohol content still above 3.5° (by volume), total acid 1.1-1.6, volatile acid below 0.05.

5. White granulated sugar liquid is added to the first and second pre-fermentation juices for the fermentation stage, with the temperature controlled at 18-22°C for slow fermentation, lasting about 25 days.

6. Quality requirements for the post-fermentation juice: ruby red in color, with a fresh fruity aroma. Alcohol content 11-18° (by volume), total acid 0.9-1.8%, volatile acid below 0.08, tannins below 0.07%, residual sugar below 0.5.

7. After fermentation is completed, the base wine must be stored in dedicated barrels. Before freezing, it must be separated once, with the freezing temperature controlled at 1°C above the freezing point of the base wine, kept for half a month. Then, filter at low temperature. The storage temperature is controlled at around 10°C.

8. After the second fermentation is completed, separate immediately. Sugar is added to the separated pomace at half its amount for fermentation, which is completed in 3-4 days; this juice is called the third juice. The pressed juice from the pomace is called the third press juice. Then, the two juices are mixed, sugar is added, and fermentation continues. When the alcohol content reaches 7-8°, it is stored for about 1 week and then distilled, which yields schisandra fruit brandy; it must be sealed and aged for more than half a year before use.

9. Before blending the schisandra wine, first combine the fermented base wine and the free-run juice in a 9:1 ratio for blending. The base wine should be aged for less than 1 year; a stability observation test must be conducted first before the finished wine can be blended.

Quality standards:

1. Sensory indicators: Color: light ruby red. Clarity: clear and transparent, with no obvious suspended matter and no sediment. Aroma: has the pleasant fruity aroma of schisandra berries and a vinous aroma. Taste and style: pleasant sweet-and-sour taste, rich flavor, full-bodied, with the typical style of schisandra fruit wine.

2. Physicochemical indicators: alcohol (20°C), 15±0.5% (by volume), sugar content 25±0.5 g/100 mL, total acid 1±0.2 g/100 mL, volatile acid below 0.08 g/100 mL, tannins below 0.025 g/100 mL, dry extract below 1.2 g/100 mL.