1. It is suggested to use 4~5% white wine to soak bayberry wine. The purity of white wine is higher. Compared with other wines, it can promote the overflow of nutrients in bayberry and its nutritional value will be higher.
2. Myrica rubra wine is made of Myrica rubra, white wine and rock sugar in a certain proportion. It tastes sweet and contains glucose, fructose, citric acid, malic acid and various vitamins. As early as the end of the Yuan Dynasty, the ancients knew to prepare Yangmei wine. According to Compendium of Materia Medica, Yangmei has the functions of "promoting fluid production, quenching thirst, regulating the five internal organs, cleaning the stomach, and removing annoyance and evil spirits", which is really a good product for all ages.
3. Myrica rubra wine has unique taste, rich flavor and mellow taste. It is mainly to prevent heatstroke and relieve mild summer heat, and is not suitable for diseases such as heart camp and liver wind moving in summer. Myrica rubra wine can balance acid and alkali and keep healthy harmoniously. Myrica rubra fruit wine is a strongly alkaline food with high content of potassium, calcium, magnesium, sodium and other cations in the final product of human metabolism, which can effectively balance the acidic substances such as nitrogen, chlorine, sulfur and phosphorus contained in staple foods such as meat and rice and bread, achieve acid-base balance and improve health.