If the thorns of Rosa roxburghii are removed, the pulp can be more fully contacted with the wine, which is beneficial to the better integration of nutrients in Rosa roxburghii into the wine, and at the same time, it can make the taste of Rosa roxburghii wine more mellow. However, the thorn of Rosa roxburghii also has a certain filtering effect in the process of soaking wine, which can help filter out some impurities. If the thorns of Rosa roxburghii are removed, there may be more impurities in the wine.
If the thorns of Rosa roxburghii are not removed, some filtering effect can be retained, but some impurities may also enter the wine, which will affect the quality and taste of the wine.
Therefore, whether it is necessary to prick when making Rosa roxburghii wine can be selected according to personal preferences and needs. If you want better taste and quality, you can choose to remove the thorns of Rosa roxburghii; If you want to maintain a certain filtering effect, you can choose not to stab the pear. Either way, Rosa roxburghii should be washed and dried before soaking in wine, so as not to affect the quality of wine.