The benefits of olive wine

Olives soaked in wine have certain health-care effects, have a certain effect of promoting blood circulation and removing blood stasis, and can also achieve the effect of beautifying and nourishing the skin. It is a relatively common method of soaking wine, and the method of making olives soaked in wine is also relatively simple. Drinking some of it properly on a regular basis can have a certain conditioning effect on the body. It can also play a good role in promoting blood circulation. It has the effects of stimulating appetite, relieving gas, and preventing cardiovascular and cerebrovascular diseases.

Olive wine benefits:

Characteristics of olive fruit: both medicine and food. It is mild in nature, sweet and sour in taste, and enters the lung and stomach meridians. It can detoxify and promote salivation, clear the lungs and relieve sore throat, and stimulate appetite and relieve gas. Recent studies have shown that it has the effect of inhibiting cardiovascular and cerebrovascular sclerosis. Sampling and analysis of green fruits showed that they contained protein, amino acids, vitamin C, calcium, magnesium, nickel, iron, manganese and other trace elements. Olive fruit is also known as green fruit because of its green color.

The "Chinese Pharmacopoeia" records: Olive fruit can eliminate lungs, relieve sore throat, promote salivation, detoxify, and treat sore throat. Olive fruit is both a fruit and a Chinese medicinal material. It is rich in calcium, vitamin C and olive flavonoids. Modern medical research has found that olives have the effects of strengthening the stomach and digestion, relieving sore throat and reducing phlegm, removing bad breath, clearing away heat and detoxifying, strengthening the liver and relieving alcohol, lowering blood lipids and preventing cardiovascular and cerebrovascular diseases. Characteristics of Olive Wine: domestic first, biotechnology, unique product, fruity taste, and complete functions.

Olive wine production method :

1. Requirements for raw materials for brewing fruit wine: green-yellow, fresh, no rot, no impurities.

2. Add 18% of white sugar for pre-fermentation, stir evenly, and then add 5-7% of artificially cultured original fruit wild yeast (before crushing, use wooden utensils to crush, and contact with iron is strictly prohibited).

3. The pre-fermentation temperature is generally controlled at 20-25°C, and the fermentation time is 5-7 days.

4. After the secondary fermentation is completed, the wine is aged and stored for 1 to 2 months, and then it is tested in proportion to the original wine until it is expanded to larger production quantities, and stored for 1 to 2 months.

5. After the storage period expires, clarify and filter. After mixing with the specified specifications, it should be stored and aged for more than half a year before use.

6. After the aging period, filter and bottle sterilize, usually in a water bath at 65-70°C for 15 minutes, cool naturally, and package the finished product for storage.