Schisandra chinensis wine(wu wei zi jiu )

Schisandra chinensis wine method:

Raw materials for making Schisandra chinensis wine:

Schisandra fruit.

The processing steps of Schisandra chinensis wine are as follows:

Schisandra chinensis wine is a unique style fruit wine, which is made of Schisandra chinensis fruit as raw material, through selection, fermentation and aging.

Characteristics of Schisandra chinensis wine:

Schisandra chinensis wine is light ruby red, transparent and bright, with rich and pleasant fruit and wine aroma of Schisandra chinensis fruit. The wine is full-bodied, sweet and sour, soft and long, with unique style.

Schisandra chinensis wine

Schisandra chinensis is a perennial deciduous vine, which belongs to Magnoliaceae. It is a treasure all over the body, and the tree is a superior greening tree species. The fruit can be used for medicine, fruit consumption and beverage, wine making, juice health care, etc. Schisandra chinensis, as the name suggests, is a fruit with five properties of pungent, sweet, sour, bitter and salty, which is unique among the traditional Chinese medicines with only one or two flavors.

This kind of fruit, which is full of five flavors and five elements, can balance the five internal organs (heart, liver, spleen, lung and kidney).

essential information

Wuweizi wine (insomnia)

[Formula] 50 grams of Fructus Schisandrae, 500 ml of Baijiu.

[preparation method] wash Schisandra chinensis, put it into a glass bottle, add wine to soak it, seal the bottle mouth, shake it once a day during soaking, and drink it after half a month.

The function of Schisandra chinensis

Schisandra chinensis is rich in organic acids, vitamins, flavonoids, plant sterols and lignans (such as schisandrin a, schisandrin B or schisandrin). It is also one of the few medicinal materials with the three major tonics of essence, Qi and spirit. It can replenish qi and strengthen the liver, enhance the efficiency of cell waste elimination, supply more oxygen, create and use energy, and improve memory Memory and sexual endurance. In ancient times, Russian hunters must take Schisandra chinensis to strengthen their body and replenish their Qi before hunting. Li Shizhen, a medical expert in Ming Dynasty, said: "Schisandra acid and salt enter the liver and kidney, hard into the heart and lung, sweet into the palace and benefit the spleen and stomach.". It has the functions of Tonifying Qi and kidney, astringing lung and relieving cough, stopping essence and diarrhea, replenishing intelligence and calming nerves, nourishing and strengthening body. It not only reduces the serum alanine aminotransferase of hepatitis patients, improves people's vision and hearing, but also is widely used in food, beverage, wine making and juice health care.

Medicinal value of Schisandra chinensis

[efficacy] it can astringe the lung and kidney, generate fluid and sweat, astringent essence and stop diarrhea.

[clinical application]

1. Used for chronic cough and asthma.

Schisandra can astringe lung qi and nourish kidney yin. It can relieve cough and asthma caused by deficiency of lung and kidney. It is often used with dangshen, Ophiopogon japonicus, Rehmannia glutinosa and Cornus officinalis.

2. It is used for the symptoms of thirst, body deficiency and hyperhidrosis.

This product can produce saliva and quench thirst, firm astringency and sweat. It can be used with Radix Ophiopogonis, radix rehmanniae, trichosanthin, etc. to treat body deficiency and hyperhidrosis; it can be used with Radix Codonopsis, Radix Ophiopogonis, Flos Triticum, oyster, etc. to treat body deficiency and hyperhidrosis, no matter Yang deficiency and spontaneous sweating, yin deficiency and night sweating.

3. It is used for the symptoms of fine sliding, frequent urination and long-term diarrhea.

Schisandra chinensis can benefit kidney, strengthen essence, astringent intestines and stop diarrhea. It can be used in the same way as cuttlebone and Cuscuta chinensis in the treatment of dysmenorrhea and frequent urination; it can be used in the same way as Psoralea corylifolia and nutmeg in the treatment of chronic diarrhea.

It is easy to plant, coarse and has a high survival rate. Suitable for villa, garden, garden planting, with high ornamental value!

Production method

Raw material introduction: Schisandra chinensis is the general name of the genus Schisandra in Magnoliaceae. Its fruit is the spike shaped aggregate fruit formed by most small berries arranged on the elongated receptacle. There are 18 species in China. The fruit of Schisandra chinensis in the north is dark red; the fruit of Schisandra chinensis in the middle is red. It usually matures in September. The average ear weight is 9.01g, the grain weight is about 0.38g, the sugar content is about 3.5%, the total acid content is about 5%, the tannin pigment is 0.095%, and the juice yield is 45 ~ 50%.

Production method: Schisandra chinensis wine is made from Schisandra chinensis fruit through a specific process. Before raw material treatment, it should be strictly graded and sorted. Due to the low sugar content and high acidity of Schisandra chinensis fruit, the mixed fermentation method of adding white granulated sugar to dilute the acidity was adopted. The fruit was broken into self flowing juice, adjusted to about 13 degrees (V / V) with deodorant alcohol, frozen and filtered for use. After pre fermentation and post fermentation, the fermented juice can meet the following requirements: ruby red, fresh fruit flavor, alcohol content of 11-18 degrees (V / V), total acid of 0.9-1.8%, volatile acid of 0.08%, tannin of 0.07% and residual sugar of 0.5%. After fermentation, the original wine is separated, frozen, filtered and stored at about 10 ℃. After the second fermentation, the separated fruit residue is separated immediately, and sugar is added. Half of the separated fruit residue is fermented for 3-4 days, which is called the third juice. The pressed juice of fruit residue is called the third juice. Then the two kinds of juice are mixed and added with sugar to continue fermentation. When the alcohol degree reaches 7-8 degrees, it is stored for about 1 week, and distilled to obtain schisandra fruit brandy, which is sealed and aged for more than half a year. Finally, the fermented liquor and artesian juice were mixed in the ratio of 9:1.

Quality indicators: the wine is light ruby red, clear and transparent, no obvious suspended solids, no sediment, with schisandra fruit pleasant aroma and wine. The wine is full-bodied, sweet and sour, with rich taste and typical style of Schisandra chinensis fruit wine. Alcohol content (20 ℃) 15 ± 0.5% (V / V); sugar content 25 ± 0.5 g / 100 ml; total acid 1 ± 0.2 g / 100 ml.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Wei Zi Jiu