Mulberry soaking wine, the use of pure grain solid state fermentation of high degree of white wine for infiltration is better, generally in the 50 ° above can be.

Mulberry soaking wine, is a dew wine, now also called prepared wine. Through the infiltration, so that the beneficial nutrients in the mulberry into the wine, easy to drink; in addition, the mulberry is a kind of juicy fruit, compared to other fruits, it is not easy to fresh preservation, so the mulberry

soaked wine can be said to be disguised to extend the preservation of time.

We use mulberry to soak wine, on the one hand, in order to make the wine taste better, easier to drink; on the other hand, is also in order to mulberry rich in a variety of human body lack of nutrients, to infiltrate out, to better play its health care function, to enhance immunity, to promote hematopoietic cell growth and metabolism.

So, the white wine used to soak mulberry wine, the best is a high number of white wine, the best is the fragrant type of white wine. Generally 50 ° above the clear flavor type of white wine, it is more appropriate.

Why clear-flavored wine?

Because the clean-flavored white wine is more pure, which is rich in a variety of micro-substances is relatively good, in the texture and taste of the performance will not be too complex, soaked mulberry, can better blend into the mulberry texture and flavor.

Why does it need to be a highly alcoholic wine above 50°?

Because 50 ° above the height of the wine, the nutrients in the mulberry to soak out; on the other hand, 50 ° to 55 ° between the white wine, wine molecules and water molecules combined with the most perfect degree, in the process of immersion with the volatilization of alcohol and harmful substances, the taste will become softer, for not accustomed to drinking directly to the height of the wine friends, soaked after the texture will be more palatable. In addition, the low degree of white wine, due to the molecular bonding degree is not so perfect, compared to the high degree of white wine, is easier to volatilize.

It is well known that white wine has a certain bactericidal effect, in the alcohol content of more than 10% of the white wine inside, bacteria and microorganisms are no way to carry on the survival, if the degree of lower white wine, in the process of soaking volatilization after the alcohol content is lowered, it will reduce the ability to sterilize the bacteria, time is too long, it is possible that it will deteriorate. After all, we soak our own mulberry wine seal, and not as good as the white wine factory seal.

Why do we say we should choose pure grain solid state fermented white wine?

There are three kinds of brewing process of white wine: solid state fermentation (pure grain wine), liquid fermentation (cooking alcohol blended wine), solid-liquid fermentation (cooking alcohol blended wine + pure grain wine), in addition to solid state fermentation of pure grain wine with long-term aging ability, the other two brewing process to produce out of the white wine, will be with the increase in time, the inside of the food additives will be degraded, but the taste will be The other two brewing processes produce white wine that will deteriorate over time with the addition of food additives, and the taste will become worse, which is not favorable for drinking.

So, mulberry bubble wine, it is best to choose the pure grain solid state fermentation of high degree of white wine, the best clear flavor type. Of course, not only bubble mulberry, bubble other herbs can be in accordance with this standard to choose! Of course, although the medicinal wine is good, but also pay attention to the right amount, after all, is medicine three poisons, too much and not enough.