Introduction: Schisandra chinensis is the general name of Schisandra plants in Magnoliaceae. The fruit is a spike-shaped aggregate fruit, which consists of most small berries arranged on a slender receptacle. There are 18 species in China, and the fruit named "Schisandra chinensis" produced in the north is dark red. The middle one is called "Schisandra sphenanthera" with red fruit. It usually matures in September. Lemons stay fragrant, and the juice is refreshing. Average ear weight is 9.0 1g, grain weight is about 0.38g, sugar content is about 3.5%, total acid is about 5%, tannin pigment is about 0.095%, and juice yield is 45-50%.

Production method: Schisandra chinensis wine is a fruit wine made from Schisandra chinensis fruit through a specific process. Before raw materials are treated, they should be strictly graded and classified. Because the fruit of Schisandra chinensis has low sugar content and high acidity, the mixed fermentation method of adding white sugar solution to dilute acidity was adopted. The fruit is crushed into gravity juice, adjusted to about 13 degree (v/v) with deodorized alcohol, and frozen and filtered for later use. After pre-fermentation and post-fermentation, the fermented juice meets the following requirements: ruby red, fresh fruit flavor, alcohol content118 degree (v/v), total acid 0.9 ~ 1.8%, volatile acid less than 0.08% and tannin 0. Immediately after the second fermentation, the separated pomace is separated, added with sugar, and fermented for 3-4 days, which is called tertiary juice, and the juice from pomace is called tertiary juice. Then mix the two kinds of fruit juices, and add sugar to continue fermentation. When the alcohol content reaches 7-8 degrees, it is stored for about 65,438 0 weeks, distilled to obtain Schisandra brandy, and sealed and aged for more than half a year. Finally, the fermented raw wine and gravity juice are mixed according to the proportion of 9: 1.

Quality index: the wine is light ruby red, clear and transparent, with no obvious suspended matter and sediment, and has pleasant fruit aroma and wine aroma of Schisandra chinensis. Full-bodied, sweet and sour, with rich flavor, it has the typical style of Schisandra fruit wine. Alcohol (20℃)15 0.5% (v/v); Sugar content is 25 0.5g/100 ml; Total acid 1 0.2g/ 100ml.