For soaking mulberries in wine, it is better to use light-flavor pure grain solid-state fermented high-strength liquor for soaking. Generally, anything above 50℃ is acceptable.

Mulberry soaked wine is a kind of dew wine, and now it is also called compound wine. By soaking, the nutrients beneficial to the human body in the mulberries are integrated into the wine, making it convenient to drink. In addition, mulberries are a tender and juicy fruit. Compared with other fruits, they are not easy to preserve fresh, so Soaking mulberries in wine can extend the storage time in disguise.

We use mulberries to make wine, on the one hand, to make the wine taste better and easier to drink; on the other hand, we also use mulberries to contain various nutrients that the human body lacks. Soak it out to better exert its pharmacological effects, enhance the body's immunity, and promote the growth and metabolism of hematopoietic cells.

So, the liquor used to make mulberry wine is preferably high-alcohol liquor, preferably light-flavor liquor. Generally, light-flavor liquor with an alcohol content of over 50% is more suitable.

Why is it a light-flavored wine?

Because light-flavor liquor is relatively pure, the various trace substances contained in it are relatively good, and the taste and taste are not too complicated. After soaking mulberries, they can be better integrated. Into the mouthfeel and flavor of mulberries.

Why does it need to be above 50? alcohol?

Because alcohol with a height of 50℃ or above can soak out the nutrients in mulberries; on the other hand, liquor with a concentration of 50℃ to 55℃ is the most perfect combination of wine molecules and water molecules. Degree, as alcohol and harmful substances evaporate during the soaking process, the taste will become softer. For friends who are not used to drinking high-alcohol alcohol directly, the taste after soaking will be more palatable.

Why should we choose pure grain solid-state fermented liquor?

There are three brewing processes for liquor: solid-state fermentation (pure grain wine), liquid fermentation (edible alcohol-blended wine), and solid-liquid fermentation (edible alcohol-blended wine, pure grain wine). In addition to solid-state fermentation, pure grain wine Liquor has the ability to be aged for a long time. As time goes by, the liquor produced by the other two brewing processes will deteriorate due to the food additives added to it. On the contrary, the taste will become worse, which is not conducive to drinking.

So, when making mulberry wine, it is best to choose high-quality white wine made from solid-state fermentation of pure grains, and the light-flavor type is the best. Of course, not only soaking mulberries, but also other medicinal materials can be selected according to this standard!