"Ningxiahong" chinese wolfberry wine is a functional high-tech product that integrates the latest basic research results of many disciplines, original technological route and advanced formula, and does not contain sucrose and pigment.
Successfully preserved the most essential components of Lycium barbarum, provided a convenient, safe, nutritious and healthy long-term drinking conditioning product for Lycium barbarum, and successfully preserved the most essential components of Lycium barbarum. Compared with traditional medlar wine, medlar fresh fruit fermented wine has made a qualitative leap in taste, color, nutrition and health care.
Extended data
Ningxia Zhongning Lycium barbarum has a long history of cultivation, which is the central area of natural distribution of Lycium barbarum. Large-scale cultivation began in Hongzhi period of Ming Dynasty. It is the authentic origin of Lycium barbarum, and was named "Hometown of Lycium barbarum in China" by the State Council.
Lycium barbarum here is famous for its big grain, thick meat, sweet taste, soft quality and higher nutritional and health-care ingredients than other producing areas. It is known as "China Hongbao" and its unique value and quality are recognized by the world.
"Ningxiahong" takes the fresh fruit of Lycium barbarum in Zhongning, the hometown of Lycium barbarum in China, as the raw material, and retains the color, fragrance and taste of the fresh fruit to the maximum extent, so that its nutritional and health-care functions can be fully exerted, reaching the standard of green food.
Baidu Encyclopedia-Ning chinese wolfberry wine
Baidu encyclopedia-Lycium barbarum