Seabuckthorn fruit wine

Using seabuckthorn fruit as raw material, the original wine was produced by fermentation and soaking respectively, and the original wine produced by the two processes was blended to produce seabuckthorn wine with rich fruit aroma and mellow taste. The fermentation process is as follows: 4‰ dry yeast is added to the fruit pulp and fermented for 10 days before 18 ~ 25℃; Ferment at 15 ~ 20℃ for 30 days. Aged at 10 ~ 15℃ for one year, and then clarified. Soaking process: Deodorize alcohol with alcohol content of 25%(v/v) and 20%(v/v) respectively, and soak twice. The ratio of seabuckthorn to alcohol is 1∶2.5 and 1∶1.5 respectively. Mix 70% fermented wine and 30% soaked wine. Seabuckthorn fruit is a commonly used medicine in Tibetan medicine and Mongolian medicine in China, which has pharmacological effects of eliminating phlegm, benefiting lung, nourishing stomach, invigorating spleen, promoting blood circulation and removing blood stasis. Seabuckthorn fruit is small, multi-grained, sour in taste and has a juice content of over 70%. Its fruit juice is rich in vitamins VA, VE, VC, folic acid, carotene, VB, VB2, VB6, etc., including 18 kinds of amino acids, a lot of non-protein nitrogen and 7 kinds of flavonoids.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)