Sea buckthorn fruit wine [Heilongjiang Bayan specialty]

What is seabuckthorn fruit wine? Authentic Heilongjiang Bayan specialty: Sea buckthorn fruit wine

Content summary:Do you want to know what sea buckthorn fruit wine is? This article is a detailed introduction to the specialty of Bayan, Heilongjiang Province - seabuckthorn fruit wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on seabuckthorn fruit wine. The full text takes about 4 minutes to read, mainly including the basic introduction of seabuckthorn fruit wine and its nutritional value? What are the product characteristics of seabuckthorn fruit wine? The production method of seabuckthorn fruit wine, etc

Basic introduction of seabuckthorn fruit wine

seabuckthorn fruit wine is a characteristic liquor of Heilongjiang Province.

. The taste is sweet, mellow, and refreshing, with a unique and typical flavor of sea buckthorn fruit wine. Sea buckthorn fruit wine is a low alcohol beverage made from fruits or wild fruits from spring, summer, autumn, and winter seasons, carefully brewed and blended through processes such as crushing, juicing, fermentation, or soaking. Different fruit wines are consumed in different seasons

Mix the raw wine produced by the two processes to create a sea buckthorn wine with rich fruit aroma and mellow taste. The finished product of sea buckthorn wine is golden yellow, clear and transparent, without suspended solids or sediment, with a sweet and mellow taste, sweet and sour refreshing taste, and a unique typical sea buckthorn fruit wine flavor

Method of making sea buckthorn fruit wine

Sea buckthorn fruit wine is produced by using fully ripe sea buckthorn fruits and fermenting and soaking them separately to produce the original wine.

. It is best to harvest from December to March of the following year. After harvesting, it should be sorted to remove impurities and not stacked too thick. Use a crusher to crush the seeds, do not crush them, otherwise it will affect the quality of seabuckthorn wine. Put the fruit pulp into the pool, with a capacity of 80% of the container, and then add 50mg/L sulfur dioxide at once. Add 4 ‰ dry yeast to the fruit pulp and stir evenly. Fermentation for 10 days before 18-25 ℃; Fermentation at 15-20 ℃ for 30 days. If the sugar content is low during the fermentation process, 10% sugar solution can be added, and the main fermentation will end after 14 days. After separating the main fermented raw wine, it is poured into a tank with a capacity of 90% of the container. The fermentation temperature is controlled at around 23 ℃ until the fermentation is stopped, and then the container is filled with a new barrel. To prevent oxidation, the pool mouth should be sealed and transferred to the aging stage, where it is aged at 10-15 ℃ for one year. Then add 0.015% adhesive and 80mg/L sulfur dioxide, and freeze naturally for 7-15 days at low temperatures in winter

The last few steps are to first undergo clarification treatment and then pump it into other containers. As the upper layer of sea buckthorn raw wine contains sea buckthorn oil, it can be extracted with a high-speed separator or distilled as a residue. Soak twice in 25% (v/v) and 20% (v/v) deodorized alcohol, respectively. The ratio of thorns to alcohol is 1:2.5 and 1:1.5, respectively. Filter to obtain the finished product