Chinese kiwi wine

Chinese kiwi wine method:

Raw materials for making Chinese kiwi wine:

Wild kiwifruit.

The processing steps of Chinese kiwi wine are as follows:

Chinese kiwi fruit wine is a low alcohol fruit wine made from wild kiwi fruit.

Characteristics of Chinese kiwi fruit wine:

The sensory properties of Chinese kiwi fruit wine are yellowish, light yellow or yellowish with green, clear and transparent, with elegant kiwi fruit aroma and harmonious wine aroma, pure and soft taste, moderate sweet and sour, which has the typical style of the wine.

Chinese kiwi wine

Chinese kiwi wine, also known as Qinba Chinese kiwi wine, is not only a new wine family, but also has a long history. It is said that as early as the Han Dynasty. The mountain people in the deep mountains have brewed this kind of wine. Actinidia chinensis is abundant in Qinba mountain area of Southern Shaanxi. In ancient times, this kind of wine was brewed by the ancestors of mountain people here, which was called "carambola wine" and "Tengli wine".

Qinba Mountain Area in southern Shaanxi is one of the three major kiwifruit producing areas in China, with high yield and excellent fruit quality. Kiwifruit, also known as carambola, yangtao, Tengli, houzaozi, Hongli, houzitao, etc. Li Shizhen of Ming Dynasty said in compendium of Materia Medica that "it is like Chinese kiwi wine, Chinese Kiwi Wine Pear, and its color is like peach, and macaques like to eat, so it has many names." Actinidia chinensis is a deciduous woody vine fruit with high nutritional value. It has a high content of vitamin C. It is a new fruit and a rookie in the fruit. It is known as the "king of fruits" in the world. They are distributed in all counties and cities in Qinba mountain area, and are still in wild state. In Nanzheng, Yangxian, Foping, Huxian, Chang'an, Meixian, Lantian, Ankang, Shangxian and other counties and cities, artificial cultivation has been carried out and many excellent varieties have been cultivated.

In addition to rich nutrition, Actinidia chinensis also has high medical and health value. Modern medical clinical experiments have proved that long-term consumption of kiwi fruit and its products can prevent the formation of carcinogenic nitroso compounds in the human body, have the effect of reducing blood cholesterol and triglyceride, have obvious curative effect on digestive tract cancer, hypertension and other diseases, and have auxiliary therapeutic effect on hepatitis and urethral stones.

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