It is suggested that 40-50% alcohol should be used to brew Yangmei wine. On the one hand, the purity of liquor is relatively high. Compared with other liquors, liquor can promote the precipitation of nutrients in bayberry, and the nutritional value of the brewed liquor will be higher. On the other hand, because the alcohol content of 40-50 is most suitable for brewing fruit wine, the brewed bayberry wine will taste better.
Harm of soaking bayberry wine;
No matter the soaked bayberry, hawthorn and medlar, as long as alcohol is involved, it becomes dangerous goods. Because alcohol cannot dissolve the so-called "healthy ingredients" in these things, it is even more impossible to produce any "efficacy". The most is to change the taste of wine. Alcohol is a carcinogen, and long-term intake of alcohol will affect human liver function. Moreover, the greater the amount of drinking, the longer the drinking time, and the greater the probability of getting sick.
The soaking of Yangmei wine is nothing more than making the wine taste better. But if you make the wine delicious, you will unconsciously drink more wine. So good ingredients should be eaten directly by yourself, not mixed with alcohol.
Refer to the above? Baidu Encyclopedia-Yangmei soaking in wine, People's Daily Online-Is hawthorn and Yangmei soaking in wine healthier?