What are the functions and effects of bitter melon soaked in wine? What is the brewing method?

Bitter melon wine is a kind of health-care medicinal wine that has appeared on the market in recent years. It can promote appetite, clear away heat and detoxify, relieve heat and promote bowel movements, and it also has the functions of preventing and treating colds, tonsillitis, coughs, etc. So what is the effect of soaking bitter melon in wine?

1. Material selection

Choose bitter melons with longer melon shapes, with fully elongated and thick melon strips, dark green skin, and seeds that have begun to develop in the melon but whose seed coats have not yet become lignified.

2. Cleaning

Wash thoroughly with running water, drain and set aside.

3. Choose a bottle

Generally, screw-top canning bottles with good sealing properties are preferred. First, wash the empty bottle with alkaline water, then sterilize it with boiling water for 15 to 20 minutes and set aside.

4. Bottling

It is best to bottle the whole melon. If the bottle is small and the melon is long, you can break it apart by hand or cut it with a stainless steel knife. It is forbidden to use iron knives to avoid contaminating the wine.

5. Wine Pouring

It is best to inject high-concentration white wine or high-concentration Daqu wine into the bottle. Because in such wine, bitter picarugin dissolves quickly and has a high drinking effect, the best volume ratio of wine to melon is 1:1.

6. Storage

Store sealed wine containers in a cool, dry place, preferably in a basement. Generally, after 40 to 60 days, when the melon strips turn into a yellowish earthy soaked state and the wine feels turbid, shake the bottle and powdery substances will fall off the surface of the melon strips. Open the bottle and it will have a strong smell and a refreshing bitter taste, then you can drink it.

The wine is rich in amino acids and bitter glycosides. The wine has a moderate sweet and bitter taste, is mellow and delicious, has a unique flavor and a long aftertaste.