The invention discloses a production process of
fructus hippophae brandy. The production process takes
fructus hippophae as a main
raw material, and comprises: crushing: mechanically crushing and removing stems; squeezing, namely, squeezing the
fructus hippophae and centrifuging and separating to obtain fructus
hippophae clean juice; carrying out primary
fermentation, namely adding granulated
sugar into the fructus
hippophae clean juice and dissolving the granulated
sugar, carrying out the primary
fermentation, wherein the
fermentation temperature is 20 DEG C to 25 DEG C, and finishing the fermentation when the
sugar content is 3g / L to 5g / L; freezing: freezing the fructus
hippophae clean juice to a frozen point so as to separate out tartar in the fructus hippophae clean juice; carrying out secondary fermentation: carrying out the secondary fermentation on the fructus hippophae clean juice so as to obtain fructus hippophae raw
wine, wherein the secondary fermentation temperature is 18 DEG C to 20 DEG C and the time is 7d to 10d; distilling: distilling the fructus hippophae raw
wine, wherein the
wine obtaining temperature is 40 DEG C to 45 DEG C;
ageing, namely, after distilling, filling and
ageing at a full tank state for no less than 6 months at
room temperature; freezing for the second time and filtering to obtain fructus hippophae wine. The fructus hippophae brandy produced by the invention has a mellow taste, is not sour and bitter, has a sweet
aftertaste after being dunk, and is a novel wine beverage.