What are the benefits of waxberry soaking in wine?

Myrica rubra is a common fruit in southern China, which has been regarded as a "rare treasure" by medical circles at home and abroad. Has the effects of nourishing stomach, invigorating spleen, expelling toxin, caring skin, regulating qi, promoting blood circulation, resisting aging, and improving immunity. Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body. The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight. Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, treat dysentery and abdominal pain, and has a good effect on diarrhea. Cellulose in Myrica rubra pulp can stimulate intestinal peristalsis, which is beneficial to the excretion of harmful substances in the body. Vitamin C and vitamin B 12 contained in Myrica rubra, as well as anti-cancer substances such as cyanosides and fatty oils in nuts, have certain positive effects on preventing and treating cancer.

Because bayberry is listed in June every year. In order to eat bayberry after bayberry season, people thought of throwing washed and drained bayberry into the best liquor to make bayberry wine, and then eating it at the back end of bayberry season. Making bayberry wine became a folk tradition. So what are the precautions in the process of brewing Yangmei wine? What are the effects and functions of Yangmei wine? Let me give you a brief introduction.

Matters needing attention in brewing Myrica rubra wine

1, choice of medicinal liquor

(1) must be real pure grain wine, and wine selection is the most critical step in brewing medicinal liquor. As we all know, according to recent media reports, more than 70% of liquor on the market is blended with edible alcohol+spices+cyclamate+water, and many of them are blended with edible alcohol under the banner of pure grain brewing. The biggest difference between the two kinds of wine is that pure grain brewed wine is naturally fermented. These natural substances will react chemically with medicinal materials to produce magical health care and medical effects. However, the ingredients added in edible alcohol blended wine are not very good for human body, which will affect the efficacy of destroying medicinal materials. Therefore, it is very important to choose soaking wine. If you accidentally choose alcohol blended wine as soaking wine, even the best medicinal materials will be wasted and even counterproductive. Therefore, pure grain wine must be selected for brewing medicinal liquor, and good medicinal materials and good wine can achieve the greatest effect of medicinal liquor. This kind of pure grain wine without additives is hard to find in the market. Here, the author recommends a Gu Yang Kang pure grain wine that I have been using. Only the wine brewed with real pure grain can achieve the greatest effect of medicinal liquor.

(2) Degree: Generally, it is best to use high-quality pure grain liquor with an alcohol content of 50 ~ 60 degrees for processing medicinal liquor. From the analysis of Chinese herbal medicines, both Chinese herbal medicines and animal medicines contain water, and all contain bacteria and germs more or less. Only a slightly higher degree can kill bacteria and germs. Moreover, the water oozing from medicinal materials will dilute the alcohol content, so it is advisable to choose wine with higher degree. However, the low alcohol content is not conducive to the dissolution of effective components in Chinese herbal medicines, thus affecting the treatment and health care effects. Finally, from the perspective of quality assurance, low-alcohol wine combined with the dilution of medicinal materials has too high water content, which is not conducive to long-term preservation. In addition, the storage of wine will decrease over time. Therefore, it is better to choose 50-60 degrees wine for soaking wine.

(3) It is not easy to choose plastic barrel wine: many plastic barrel wines on the market, especially those with high alcohol content, are actually very bad. Be sure to choose a pottery jar or a glass bottle, and remember not to use a PET plastic bucket. Wine has corrosive effect, especially high alcohol content, which is easy to be mixed with some plastic barrel components when it is exposed to plastic barrels for a long time. For safety reasons, it is best not to soak wine in plastic barrels.

2. Selection and treatment of Myrica rubra

Myrica rubra soaked in wine has higher sugar content, moderate acidity, deep color, rich aroma and soft taste than ebony plum and Chashan Myrica rubra in Ruian. Please choose fresh, mature and undamaged bayberry, and remove the leaves and fruit stalks (the fruit stalks contain a lot of inferior tannins to make the wine bitter).

3, the choice of container

You must choose pottery pots or glassware to soak medicinal liquor. If possible, ceramic jars are more suitable for storing wine than glass jars. In ancient times, we boiled traditional Chinese medicine and stored wine, which could accelerate the aging of wine. You can't choose plastic and metal utensils. Toxic substances are easy to escape from plastics and metals, or have toxic reactions. Glass and ceramics, however, will not produce the above situation.