The invention discloses functional compound
berry wine and a production method thereof; the functional compound
berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of
vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of
black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a
fermentation tank for synchronously heating; when the berries are fermented, the
sugar degree is regulated;
sulfur dioxide is added to stop the
fermentation; the skins and the residues are separated; raw
wine is precipitated by adopting a natural
precipitation method; supernate is pumped out; a
clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The
berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.