Six Major Benefits of Mulberry Wine and How to Make It: How Long to Soak Before Drinking?
Every year from April to June is the season when mulberries ripen and hit the market. Mulberries taste sweet and tart and are very popular with the public, and they also help tonify the liver and benefit the kidneys. Many people use mulberries to make infused wine, so what are the benefits of mulberry fruit infused wine? How do you make it?
1. Introduction to Mulberry
Mulberry (sangshen) is the fruit of the mulberry tree, a perennial woody plant in the genus Morus of the family Moraceae. It is oval-shaped, 1—3 cm long, with a non-smooth surface. When unripe it is green, gradually turning white and red as it grows, and when ripe it becomes purplish-red or purplish-black, with a sweet and sour, pleasant taste. It is produced in some parts of China. It is mainly produced in Jiangsu, Zhejiang, Hunan, Sichuan, Hebei and other places.
2. What Are the Benefits of Mulberry Fruit Infused Wine?
1. Nutritional Value of Mulberry
Mulberry contains sugar, protein, fat, tannic acid, malic acid, vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus, potassium, carotene and anthocyanins. The fatty acids in mulberry oil are mainly composed of linoleic acid and a small amount of stearic acid, oleic acid and others.
Mulberry contains 85.6% water, 0.56% ash, 0.97% total acidity, 0.89% crude fiber, 1.01% crude protein, 14.1% total sugar and 2.27% reducing sugar. It mainly contains three types of sugars: glucose, sucrose and fructose. Its amino acid composition is complete in variety and conforms to the reference protein pattern values provided by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The content of the trace element selenium and vitamin C is relatively high, at 4.6μg/100g and 9.95μg/g respectively, and the content of flavonoids is 0.41%.
2. Benefits and Effects of Mulberry Wine
Benefit 1: Strengthens the spleen and stomach and aids digestion
Mulberry contains nutrients such as tannic acid, fatty acids and malic acid, which can help digest fat, protein and starch. Therefore, mulberry wine has the effect of strengthening the spleen and stomach and aiding digestion, and can be used to treat diarrhea caused by indigestion.
Benefit 2: Lowers the three highs
The fatty acids in mulberry wine help break down fat, lower blood lipids, lower blood pressure and lower blood sugar, prevent vascular hardening, and enhance vascular elasticity.
Benefit 3: Relieves visual fatigue
Regular consumption of mulberry wine can improve eyesight, relieve symptoms of eye fatigue and dryness, effectively relieve dizziness and vertigo, and help clear heat and improve eyesight.
Benefit 4: Improves body immunity
Mulberry wine has the benefit of improving immunity.
Benefit 5: Supplies nutrients needed by the human body
Mulberry contains a large amount of water, carbohydrates, multiple vitamins, carotene and essential trace elements for the human body, and can effectively expand the body's blood volume. It nourishes without being greasy, and is suitable for dietary therapy for patients with high blood pressure and gynecological diseases.
Benefit 6: Relieves pain in the muscles and bones
Mulberry wine provides adjunctive treatment for anemia or arthritis, rheumatic pain, nerve pain and muscle and bone pain.
The tiny mulberry was the fruit we loved most as children, and unexpectedly it has so many benefits. In addition, mulberry is sweet in flavor and cold in nature, helps tonify the liver and benefit the kidneys, and has a certain adjunctive effect on clearing blood vessels, darkening hair, and treating liver-kidney yin deficiency, insomnia, physical weakness and frailty, constipation, tinnitus and joint stiffness.
3. Who Is Mulberry Wine Suitable For
(1) Suitable for elderly and frail patients with qi and blood deficiency;
(2) Suitable for people with diabetes and those with dry-heat in the lungs and stomach;
(3) Suitable for people with liver-kidney yin-blood deficiency, those whose hair turns white at a young age, and those who are weak after illness, frail, or have habitual constipation;
(4) Suitable for dizziness and vertigo, tinnitus and palpitations, or irritability and insomnia
(5) Not suitable for consumption by those with spleen-stomach deficiency cold and diarrhea, and not suitable for children.
3. How Do You Make Mulberry Wine?
If you are making it for yourself to drink, you do not need a very complicated process. Here is a quick and simple method for everyone:
Materials: 500 grams of mulberries, 500 ml of baijiu, 100 grams of rock sugar (white sugar), with a ratio of 1:1:0.2
1. Pick one jin of fresh, good mulberries, wash them and dry off the moisture.
2. Use a glass container (there must not be a single drop of water in the container; it must be air-dried), pour in an appropriate amount of baijiu directly, and the amount of liquor must cover the mulberries.
3. Add rock sugar, layering one layer of mulberries and one layer of rock sugar, with the top layer being rock sugar. If you do not like it sweet, do not add it.
4. Finally, add a small amount of goji berries and seal it well.
In this way, after the mulberry wine has soaked for more than 2 months, separate the liquid from the mulberry residue with gauze and it is ready to drink. When making mulberry wine, choosing purplish-black mulberries will give a better taste. Generally, storing mulberry wine for one year is best; if it is kept for three years, it becomes medicinal. It is best to make mulberry wine in autumn and winter. At this time, it is best to choose dried mulberries, so that the finished mulberry wine can be stored for a long time.
From this article, everyone has presumably also learned about the benefits of mulberry wine, and drinking it as infused wine is also quite good. It can provide adjunctive treatment for many conditions and is suitable for elderly people to drink, but after all, it is alcohol, so do not drink too much!