The main beneficial components in Lycium barbarum are vitamins, amino acids, Lycium barbarum polysaccharides, monosaccharides, betaine and so on.

Among them, provitamin A, that is, carotene, is a fat-soluble element, which is completely insoluble in water and will not escape without other drugs.

Other vitamins with high content, such as B 1, B2, B6 and C, are water-soluble vitamins and are not particularly stable. After running for more than a year, it has already been hydrolyzed.

The same is true of Lycium barbarum polysaccharides and monosaccharides, both of which are hydrolyzed. They hydrolyze after soaking for too long and become other substances. Although it is harmless to health, it is useless.

This is especially true for amino acids. Amino acid esters of amino acids combine with esters in wine (that is, the main flavor components of wine), and amino acids have completely lost their efficacy.

In other words, you can barely keep some betaine in the wine, which is basically worthless.

Generally speaking, if chinese wolfberry wine wants to preserve for a long time, it must be "brewed" with Lycium barbarum, not "soaked" wine.

In fact, medicinal liquor also has a shelf life. The shelf life of most self-brewed medicinal liquor is about 6 months from the time of brewing. Exceeding the time limit is called "failure".

Of course, you can also drink it, but there is no corresponding medicinal liquor effect.

I am a fan in the field of food, and I am very happy to answer this question for you here. The following is my personal opinion.

1. Lycium barbarum is very common in daily life. It tastes a little sweet, but at the same time it is a little sour. Chinese medicine believes that it can nourish liver and kidney, benefit eyesight and nourish blood, and enhance human immunity. For modern people, the most practical function of Lycium barbarum is to resist fatigue and lower blood pressure. In addition, Lycium barbarum can protect liver, lower blood sugar, soften blood vessels, and reduce the levels of cholesterol and triglyceride in blood, which has certain curative effect on patients with fatty liver and diabetes. But be careful not to overdo it during use. Generally, the recommended daily intake is 6- 15g. Even as food, it is not recommended to use too much, and it should not exceed 15g a day. Lycium barbarum is used in a variety of Chinese patent medicines, such as Liuwei Dihuang Pill, Baizhi Dihuang Pill, etc. Lycium barbarum can be soaked in wine for health care, because Lycium barbarum can nourish yin and tonify kidney, replenish qi and soothe the nerves, and also strengthen the body. Liquor has the function of warming yang, which is beneficial to promoting blood circulation and dredging meridians of the whole body, so Lycium barbarum can be soaked in wine as a health product. Lycium barbarum soaking in wine is suitable for people with yin deficiency and easy to get angry. People in damp heat constitution who often suffer from sores or constipation, dry eyes and hyperactivity of liver yang are not suitable for soaking wine with Lycium barbarum. As a common ingredient, Lycium barbarum is not recommended to be used in large quantities. If you need to use it in the process of treating diseases, it is recommended to go to a regular hospital to find a professional Chinese medicine or pharmacist for guidance.

Second, chinese wolfberry wine is medicinal liquor, and medicinal liquor has a better effect. Has the effects of improving immunity, resisting aging, resisting tumor, resisting fatigue, resisting radiation injury and regulating blood lipid.

Third, generally, Lycium barbarum can still be drunk after soaking in wine for two weeks. Has the effects of invigorating qi, nourishing stomach, tonifying kidney, replenishing essence, and relieving fatigue. Suitable for fatigue, insomnia and stomach cold. Just drink in moderation, relax and don't eat spicy food. In the process of soaking wine, we must pay attention to the color change of the ingredients. Generally, I will change my wolfberry once every two months. Be careful not to soak wine with expired and deteriorated medicinal materials, and pay attention to drinking medicinal liquor in moderation. Be sure to observe the color of medicinal liquor, especially chinese wolfberry wine who has been soaked for a year. You shouldn't drink too much of this stuff. It took so long to see the color change. Some may grow hair and can't drink.

Fourth, the soaking time of Lycium barbarum in wine is generally 10 to 15 days, so the drug effect will be well exerted, but it still depends on the quality of the wine. It takes 7 to 10 days if the wine is good.

In a word, when drinking chinese wolfberry wine, we must pay attention to the color changes of the materials. We shouldn't drink too much or too badly, which will not only have no effect, but will damage our health. Thank you. I wish you a happy work and study.

Thank you for opening this article, saying that the weather has started to get cold recently. In order to avoid catching a cold in different seasons, I have to wrap myself in a big blanket to go to work. Everyone should also pay attention to keep warm. The cold this season is terrible. I love you and care about each other.

Is this wine still drinkable? You will know after reading it!

However, the efficacy of Lycium barbarum is definitely gone.

It is a variety of vitamins, amino acids, Lycium barbarum polysaccharide, monosaccharide, betaine and so on. Among them, provitamin A, that is, carotene, is a fat-soluble element, which is completely insoluble in water and will not escape without other drugs. Other vitamins with high content, such as B 1, B2, B6 and C, are water-soluble vitamins and are not particularly stable. After running for more than a year, it has already been hydrolyzed. The same is true of Lycium barbarum polysaccharides and monosaccharides, both of which are hydrolyzed. They hydrolyze after soaking for too long and become other substances. Although it is harmless to health, it is useless.

Amino acids have completely lost their efficacy. In other words, you can barely keep some betaine in the wine, which is basically worthless. Generally speaking, if chinese wolfberry wine wants to preserve for a long time, it must be "brewed" with Lycium barbarum, not "soaked" wine. In fact, medicinal liquor also has a shelf life. The shelf life of most homemade medicinal liquor is about 6 months from the time of brewing. Exceeding the time limit is called "failure". Of course, you can also drink it, but there is no corresponding medicinal liquor effect.

Wine is old and fragrant, and it is more palatable to soak in medicine. The shelf life of highly medicated liquor can be ignored. So Lycium barbarum has been soaked in wine for 1 years, can this wine still be drunk? Let's share my experience in brewing wine with Lycium barbarum.

First of all, it must be said that Lycium barbarum has been soaked in wine 1 for many years, and this wine is completely drinkable!

I am addicted to alcohol. I have been drinking twice a day since I was 26 years old, with a meal of about 3 liang. At the age of 40, I fell in love with soaking medicinal liquor. A can of 20 Jin. The reason why I have been drinking medicinal liquor since then is that medicinal materials can make the wine more palatable and greatly reduce the sense of violence in liquor. Another is that I am used to drinking pure grain loose wine, and I feel sick when I smell blended wine. Drinking medicated wine often is not only healthy, but also delicious and saves money. It is indeed cost-effective.

There are three 20 kg bottles and cans in my home. The wine soaked in medicine is more delicate. Liquor is kaoliang liquor taken by local workshops, at least 50 degrees, and sometimes it can reach 60 or 70 degrees! Take the pot of chinese wolfberry wine I made for example. I used to entertain my friends at home. Chinese wolfberry wine was seen on the wine bar. This wine has been brewed for more than three years, and its color is red with purple. Have a taste, it's sweet and memorable. Then I stopped drinking bottled wine with more than 500 yuan, and drank this bulk chinese wolfberry wine instead.

In the early years, I spent more time running outside and invited me to dinner at home. I have been making medicated wine at home for more than ten years, which is normal. My feeling is that the longer the time, the more palatable the wine. This is mainly pure grain high-alcohol wine, which is more mellow after a long time. Coupled with the moisture of medicinal materials, the longer the time, the better the quality. When the jar is half full, fill it again. However, chinese wolfberry wine, which has a history of more than ten years in recent years, can't stand it any longer, leaving me only delicious food and never going bad.

Why do highly fermented medicinal materials not go bad? According to the national standard, wine or beverage with alcohol content greater than or equal to 10 degree can be exempted from labeling the shelf life. The wine used for brewing medicine is generally highly alcoholic, and the shelf life can be completely ignored. As long as it is sealed, the alcohol content above 50 degrees will not infect bacteria.

Some pay attention to making medicinal liquor, and some can make medicinal liquor bad. Alcohol content, containers and preservation environment are all important. If the alcohol content is too low and the alcohol quality is not good, the medicinal materials contain a lot of water, especially animals. With the dissolution of water in medicinal materials, the alcohol content will inevitably decrease, or it will be soaked in deteriorated medicinal materials or contain impurities. If the medicinal liquor is left for too long, it will form precipitation, turbidity, flatulence and bad taste, so throw it away decisively!

Lycium barbarum can be drunk after being soaked in wine for a long time.

Qi Hong Piaoxiang

The white spirit in Lycium barbarum wine has antibacterial and antiseptic effects, so the quality will not be affected if it is soaked in chinese wolfberry wine for more than one year, and it can be taken. Generally, the soaking time of highly medicated wine is getting better and better.

Introduction to this issue: Lycium barbarum has been soaking wine for more than a year. Is this wine still drinkable?

Personally, I think this wine is still drinkable, but the corresponding function of Lycium barbarum is not much, because the best soaking time of Lycium barbarum is about 3-6 months. After this time, the nutritional value components of Lycium barbarum will gradually begin to decompose.

As long as the nutritional components of Lycium barbarum begin to decompose, the nutritional value of Lycium barbarum will be gone, and as long as the nutritional value of Lycium barbarum is gone, this Lycium barbarum will become useless, even if it is soaked for a long time.

It's also not good, and it's not only not good, because the taste of wine begins to change because the wolfberry is soaked for too long, and once the taste of wine begins to change, the wine will change from good to bad.

Moreover, this bad wine is a kind of wine full of strange smell, which many people can't accept, so in my personal opinion, this wine that has been soaked for more than a year can be drunk a little, but if it doesn't feel right.

Then I have to give up drinking. After all, this wine has no nutritional value. Why do I just drink it? As for how I know this clearly, it's because I have two or three bottles of chinese wolfberry wine that have been soaked for more than a year, but these chinese wolfberry wine,

I just poured a little of each bottle and tasted it. When I felt the smell, I immediately gave up the idea of taking these wines home to have a good taste. As for the smell, I really can't describe it accurately. This is a sour feeling.

If you can't reach this level, you can't reach this level when you say sweet, and you can't reach that level when you say astringent, because these wines give me the feeling that they are a little sweet, a little sour and a little bitter.

Finally, I feel a little astringent, so when these feelings come together, I can't tell what it feels like, but the overall feeling is that these wines are extremely bad, so I personally suggest that if you can't accept the taste, don't drink any more.

Lycium barbarum can be drunk when it is soaked in wine 1 year or more, and it can be drunk when it is soaked in chinese wolfberry wine 1 year or more. The effect is better!

Wine should be pure, and drinking less is good for health.

Sealed preservation has bright color and long taste.

It is absolutely harmless to drink at ease.

Plastic bottles must not be drunk after soaking.

A year? That's chinese wolfberry wine I haven't seen for twenty years.