Fruit soaking in wine generally pays attention to its nutrition, health care and taste. Myrica rubra soaked in wine is slightly sour and has the effect of quenching thirst. Mulberry soaking in wine can promote blood circulation, refresh and detoxify. Pomegranate soaking in wine has the effects of beauty beauty, activating bones and muscles and tender skin. The method of soaking wine is to remove impurities from the fruit first. And plum wine, of course. There is a kind of Yangmei wine in Guizhou, which I believe most people in Guizhou have drunk. As a native of Guizhou, Xiao Chen also likes Yangmei wine. First, because it tastes good, and second, because it has great stamina, it doesn't feel anything when drinking. You'll know it's amazing after drinking it.
Many fruits can be used to make wine. Grapes, mulberries, lychees, plums, peaches, nectarines, barnacles, plums, strawberries, peaches, loquats and bayberry can all be used to make wine. And my favorite is to make wine with sour plum, which is very delicious. After the sour plum is soaked, you can eat it. These include plum wine, wine, chinese wolfberry wine, kiwi wine, mulberry wine, litchi wine, longan wine, cider, apricot wine, pear wine, hawthorn wine, pomegranate wine, cider and so on. The production standard of fruit wine is low, and its main characteristics are outstanding fruit aroma and sweet taste.
However, some fruits are expensive, and the price is too high after brewing, so many wineries can only choose to give up. The best fruit wine I have ever drunk is litchi wine, which is produced in Maoming, Guangdong. When I visited the winery, the wine was sticky, fruity and sweet, a bit like Cuban sherry. Then air-dry, crush the grapes with barrels or other containers, put a layer of grapes and a layer of rock sugar, and finally seal your mouth with plastic paper. You can drink it later. Grapes are also the favorite fruit of the general public, and the benefits of eating grapes often.