The biggest effect and function of apricot wine is to stimulate appetite, which can be used as an aperitif wine. Because apricot wine contains amygdalin, it can not only relieve fatigue, but also relieve fever and cough. In hot summer, apricot wine also has the effect of dispelling summer heat. Apricot wine has the effect of diminishing inflammation and stopping dysentery. Apricot wine brewed with green apricots has a good therapeutic effect on bacillary dysentery and enteritis.

Apricot pulp contains citric acid, malic acid and so on. Through the decomposition and fermentation of wine, the effect of promoting fluid production and quenching thirst is better. Apricot wine helps to relieve symptoms of dry throat and polydipsia.

Apricot contains vitamin C, catechol, flavonoids and amygdalin, which helps to inhibit the growth of cancer cells and has anti-cancer effect. Apricot wine decomposes a lot of provitamin A, which has a very obvious effect on protecting eyesight and preventing eye diseases. Apricot wine also contains a variety of other nutrients, which can supplement the nutritional needs of the human body and improve the disease resistance of the human body.