METHOD FOR MENUFACTURE OF SCHISANDRA CHINENSIS WINE

摘要

PURPOSE: A method for manufacturing Schisandra chinensis wine is provided to obtain wine containing rich functional ingredients and to improve flavor and taste of wine. CONSTITUTION: A method for manufacturing Schisandra chinensis wine comprises: a step of adding sugar to Schisandra chinensis and maturing at 20-30°C for 25-35 days; a step of adding fiber lysis enzyme to and performing lysis at 30-60°C and pH 3.0-7.5 for 3-7 hours; a step of juicing and maturing at 5-10°C for 150-180 days; a step of sterilizing at 55-65°C for 25-35 minutes; a step of adding purified water; and a step of inoculating yeast and fermenting at 22-27°C for 40-60 days.