Schisandra, commonly known as the fruit of the genus *Schizandra* in the Magnoliaceae family, is a unique and flavorful fruit used in both traditional medicine and culinary applications. The fruit is an aggregate, formed by numerous small berries growing on an elongated torus. In China, there are 18 recognized species, with two main varieties: "North Schisandra," which is darker red and produced in northern regions, and "Huazhong Schisandra," found in central areas, featuring a brighter red color. These fruits typically mature in September, offering a refreshing, lemon-like aroma and juicy texture. On average, each fruit weighs about 0.38 grams, with a juice yield of 45 to 50%, containing approximately 3.5% sugar, 5% total acid, and 0.095% tannin pigment.
The production of Schisandra fruit wine involves a meticulous process that begins with selecting and sorting the raw fruits. Due to their naturally low sugar content and high acidity, a mixed fermentation technique is employed, where white granulated sugar liquor is used to balance the acidity. The fruits are crushed to extract self-flowing juice, which is then adjusted to 13% alcohol volume using deodorized alcohol, followed by freezing and filtration. The fermented juice undergoes both pre-fermentation and post-fermentation stages to ensure it meets specific quality standards—showing a ruby-red color, a fresh fruit aroma, an alcohol content between 11% and 18%, total acid levels between 0.9% and 1.8%, volatile acids below 0.08%, tannins under 0.07%, and residual sugars below 0.5%. After fermentation, the original wine is separated, frozen, filtered, and stored at around 10°C.
Following secondary fermentation, the remaining fruit residue is combined with sugar and partially fermented for 3 to 4 days, resulting in what is known as tertiary juice. This is then blended with the initial squeezed juice, and additional sugar is added before further fermentation. Once the alcohol content reaches 7 to 8%, the mixture is aged for about a week before distillation, leading to the production of Schisandra fruit brandy. This brandy is then aged for more than six months before being blended with the original self-flowing juice in a 9:1 ratio.
The final product exhibits a light sapphire red color, is clear and free from suspended solids or sediment, and carries a distinct fruity and wine-like aroma. It has a full-bodied taste with a balanced sweet and sour profile, showcasing the characteristic flavor of Schisandra fruit wine. The alcohol content at 20°C is 15.5% (v/v), with a Brix level of 25.5 g/100 ml and a total acid content of 10.2 g/100 ml, making it a premium and distinctive beverage.
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