Sea buckthorn fruit wine

Sea buckthorn fruit wine

　　Made from sea buckthorn fruits, the original wine is produced using both fermentation and maceration methods, then blended to create a sea buckthorn wine that is rich in fruity aroma and has a mellow taste. The fermentation process involves adding 4‰ dry yeast to the fruit pulp, followed by a primary fermentation at 18–25°C for 10 days and a secondary fermentation at 15–20°C for 30 days. It is then aged for one year at 10–15°C and clarified. The maceration process involves soaking the fruits twice in 25% (v/v) and 20% (v/v) deodorized alcohol, respectively, with sea buckthorn to alcohol ratios of 1:2.5 and 1:1.5. The final blend consists of 70% fermented wine and 30% macerated wine.

Sea buckthorn fruit is commonly used in traditional Tibetan and Mongolian medicine, known for its medicinal properties such as expectorant, lung-benefiting, stomach-nourishing, spleen-strengthening, blood-activating, and stasis-resolving effects. The small, numerous berries are sour with a juice content of over 70%. The juice is rich in vitamins VA, VE, VC, folic acid, carotene, VB, VB₂, VB₆, contains 18 types of amino acids, large amounts of non-protein nitrogen, and seven types of flavonoids.