Schisandra, commonly known as Chinese magnolia vine, is a genus belonging to the Magnoliaceae family. The fruit is an aggregate of small berries that grow on an elongated receptacle, resembling a spiciform structure. China is home to 18 species of Schisandra, with two major varieties: "Northern Schisandra," which is dark red and grown in northern regions, and "Central Schisandra," typically red in color and cultivated in central areas. These fruits generally ripen in September. They have a distinct lemon-like aroma, a refreshing juice, and average individual weight of about 9.01 grams with each berry weighing approximately 0.38 grams. The fruit contains around 3.5% sugar, 5% total acid, 0.095% tannin pigment, and a juice yield of 45 to 50%.
The production of Schisandra fruit wine involves a meticulous process. Before fermentation, the raw fruit is carefully sorted and processed. Due to its naturally low sugar content and high acidity, a mixed fermentation technique is employed, where the acidity is diluted using white granulated sugar liquor. The fruit is crushed to release self-flowing juice, then adjusted to 13% alcohol by volume (v/v) using deodorized alcohol. After freezing and filtration, the juice undergoes both pre-fermentation and post-fermentation to meet specific quality standards. The resulting fermented juice should exhibit a ruby-red color, a fresh fruit aroma, an alcohol content between 11% to 18% (v/v), total acid levels ranging from 0.9% to 1.8%, volatile acids below 0.08%, tannins under 0.07%, and residual sugars less than 0.5%. After fermentation, the original wine is separated, frozen, filtered, and stored at around 10°C.
Following secondary fermentation, the separated fruit residue is combined with sugar and partially fermented for 3 to 4 days, producing what is known as tertiary juice. The squeezed juice, referred to as third-press juice, is then blended with the tertiary juice, additional sugar is added, and further fermentation occurs until the alcohol reaches 7% to 8%. This mixture is stored for about a week before distillation to produce Schisandra fruit brandy, which is then aged for more than six months. Finally, the original wine and self-flowing juice are blended in a 9:1 ratio to create the final product.
Quality specifications include a light sapphire-red color, clarity, no visible particles or sediment, and a strong fruity scent with a balanced wine flavor. The wine is full-bodied, offering a harmonious sweet-and-sour taste and a rich, complex flavor profile. It showcases the typical characteristics of Schisandra fruit wine. The alcohol content is 15.5% (v/v) at 20°C, with a Brix level of 25.5 g/100 ml and a total acid content of 10.2 g/100 ml.
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