Why does prickly pear wine have a strong aftertaste

People can absorb rich anthocyanin after drinking the prickly pear wine, this substance can not only reduce blood viscosity, but also can prevent the human body from elevated blood sugar, and can promote insulin secretion in the human body, improve the human body's endocrine, normal metabolism rate. So the backbone is big.

The prickly pear wine is to prickly pear, glutinous rice, rock sugar, fresh lard as the main raw material, supplemented by the fermentation of qu medicine, with special earthenware containers loaded with wine into the cellar, constant temperature storage, put the time is generally 3 years, the fastest is also to be more than 1 year. When it is time to open the cellar and take the wine, the wine is brownish-red in color, emitting a tantalizingly rich fragrance.