Can fresh apricots be made into wine? Can apricots be made into wine?

Yes, such as apricot wine.

Benefits of making wine with apricots:

1. Appetizing and moisturizing.

Sweet and sour apricot wine can be drunk before meals, which helps to increase appetite and promote stomach acid secretion. The almondin and almond oil in apricots, after entering the intestinal digestion, will eliminate inflammation and promote gastrointestinal peristalsis, which can help relieve constipation and increase intestinal moisture and exercise.

2. Quench thirst.

Citric acid, malic acid can make ** saliva when you hear it, these apricots are rich in acids can promote saliva secretion, quench thirst, often have a bitter tongue, chapped lips, and dry mouth People can try more.

3. Protect eyesight.

Apricot soaked in wine regrets breaking down a large amount of vitamin A, which has great benefits for eyesight.

4. Relieve heat and cough.

Apricot wine also breaks down hydrocyanic acid after entering the intestines, which plays a large role in relieving coughs. At the same time, it can also cool off the heat.

5. Disease prevention.

The catechols, flavonoids and amygdalin in apricot wine all help inhibit the growth of cancer cells and have anti-cancer effects.

I can do it, but I don't know what the recipe is.

Yes, but if you put it less, it is toxic. You can also make dim sum, Chinese medicine, and drinks are very good.

Ingredients: apricots, Jiujiang double steamed.

Rock sugar Preparation of apricot wine.

1.The apricots bought back are washed and dried, peeled from them, the apricot kernels are removed, a layer of rock sugar and a layer of apricots are put into a glass bottle, poured into Jiujiang double steamed and soaked noodles, and placed in a dry and cool place.

- Kim on the number.

1. Pretreatment of raw materials: the selected apricot and (plum) raw materials are required to be fully ripe, with more juice content, no pests and diseases and rot and deterioration, remove unripe fruits, and remove impurities. The selected fruit is washed with water, drained, and cut to remove the pit.

2. Crushing: Add an appropriate amount of water to the pitted fruit (the amount of water added is 20 30 of the total weight of the fruit), heat it to 75 in a sandwich pot, and cook for 20 minutes to improve the juice yield. Crushing of pulp in a crusher.

3. Juicing and clarifying: add 50 ml of sulfur dioxide and 100 ml of pectinase to the pulp, stir evenly and let stand for 2 4 hours, and then squeeze the juice on the juicer. After the first juicing, loosen the pomace and proceed to the second juicing.

After mixing the juice squeezed twice, add 15 20 mg of pectinase to 1000 grams of juice, keep it warm for 2 3 hours at 30 40 grams, and then remove the precipitation to obtain clear juice.

4. Adjustment: Adjust the sugar content of the clarified juice with sugar. Generally, apricot and plum varieties contain 11 14 grams of sugar per 100 ml of juice, and after fermentation, only 6 8 degrees of wine can be produced.

The alcohol content of the finished wine is required to reach 12 13 degrees, and when adjusting the sugar content, the proportion of grams of sugar required to generate 1 degree of wine can be calculated according to the proportion of sugar required to generate 1 degree of wine, and white sugar is added to the juice.

5. Main fermentation: also known as pre-fermentation. After adjusting the physical and chemical composition of the clarified juice, it is fed into artificially cultivated purebred yeast liquid for pre-fermentation. The fermentation temperature is 26 28 and the fermentation time is 7 10 days, after which the barrels are poured and separated.

6. Post-fermentation: 50 mg kg of sulfur dioxide is added to the juice separated from the barrel, and the residual sugar is further fermented into alcohol at a temperature of 15 18. The post-fermentation process lasts more than 1 year, during which time the barrels are changed 3 times.

There are two kinds of indicators for the end of post-fermentation, one is to measure the specific gravity of the fermentation broth, and the fermentation will end when the specific gravity drops to about the left. Second, when the residual sugar is measured below, the post-fermentation will end.

7. Separation and filtration: After fermentation, the original liquor separated by fermentation should be adjusted to 13 15 degrees in time, and heat treated at a temperature of 55 degrees. The heat treatment time is 5 days and nights.

After heat treatment, the original liquor is frozen and clarified, and the general amount of gelatin is 10,000 liters of raw liquor, and it is filtered after being static for 7 to 10 days. The clarified liquor is filtered, then frozen, cooled to -4 and frozen for 5 days and nights, and then quickly filtered.

8. Sterilization and bottling: After the preparation of qualified fruit wine, sterilization with bacillus sterilization method (temperature 75 L), in order to ensure the stability of the wine, after sterilization, then freeze again, before the end of freezing, add a small amount of vitamin C. Finally, filtration, bottling, labeling and storage of the finished product.

9. Quality requirements: the liquor is yellowish, the core is clear and transparent, there is no suspended matter, no sediment, and it has the typical elegant and harmonious fruit aroma and wine aroma of apricot or plum; The taste is pure and soft, with moderate sweetness and sourness, and there is no difference between the miscellaneous tastes before Kai. The content of apricot and plum dry wine is 13 15, the total sugar content is not more than 5 grams, and the total acid is 6 8 grams.

Volatile acids are not more than 1 gram liter, and the vitamin C content is higher than 10 mg per 100 grams.

Ginkgo biloba is commonly known as raw ginkgo fruit, ginkgo fruit is a nutritious food, can moisten the lungs, fix asthma, astringency, stop the band, cold and heat are suitable. It can be made into a special delicacy, and it is generally used to cook porridge or stir-fry vegetables, so can ginkgo biloba be soaked in wine?

How to make ginkgo fruit wine:

First: Wash the ginkgo fruit first, peel the ginkgo biloba to get the ginkgo fruit.

Second: After recooking, add koji to ferment.

Thirdly, after fermentation, the finished liquor can be distilled directly in the brewing equipment to obtain the finished liquor.

Remarks: In addition, ginkgo biloba fruit soaking wine, you can also add some wolfberry, rock sugar, etc. with soaking wine, and soak it for about 30 days. The degree should be between 55° and 60°.

Apricot trees are produced in various parts of our country, and there are many distributions in the north, it is one of the common fruits, rich in protein. Calcium, phosphorus, and other minerals. It also contains vitamin A, vitamin C and B vitamins, which can be eaten not only but also used to soak in wine.

1200 grams of apricots, 300 grams of rock sugar, white wine.

【Step】1, pour the apricots into water and wash them, and dry them with absorbent paper until there are no water droplets on the surface.

2. Prepare a glass wine tank, clean it with water, and then walk around with the wine and dry it for later use.

3. Put a layer of apricots and a layer of rock sugar into the soaking wine jar and pour in the white wine.

4. Seal well, place in a cool, ventilated, dark place, and can be drunk in 2-3 months.