Jujube wine is prepared by soaking the soluble components in jujube with edible alcohol, and then blending with sugar, edible pigment and edible essence. The alcohol content can be adjusted to 15 ~ 60. The method is simple and quick, but the flavor is not as pure as fermented jujube wine.
Fermented jujube wine is made from jujube and fully mature fresh jujube by fermentation. The alcohol content is generally 15 ~ 17, the color is all yellow, the crystal is bright and transparent, mellow and soft. Fermented jujube wine becomes distilled jujube wine after distillation, and the alcohol content reaches 50 ~ 60.
Nutritional analysis of jujube
1. Jujube can improve human immunity and inhibit cancer cells. Pharmacological research shows that jujube can promote leukocyte production, reduce serum cholesterol, increase serum albumin and protect liver. Jujube also contains substances that inhibit cancer cells and even transform cancer cells into normal cells.
People who often eat fresh dates seldom suffer from gallstones. This is because the rich vitamin C in fresh dates converts excess cholesterol into bile acids. With less cholesterol, the probability of stone formation is reduced.
3. Jujube is rich in calcium and iron, which plays an important role in the prevention and treatment of osteoporosis and anemia. Middle-aged and elderly people often suffer from osteoporosis during menopause, and teenagers and women at the peak of growth and development are prone to anemia. Jujube will have an ideal therapeutic effect on them, and its effect is usually incomparable to drugs;
4. It also has a good nourishing effect on people who are weak after illness;
5. Rutin contained in red dates is a substance that softens blood vessels, thus lowering blood pressure and preventing and treating hypertension;
6. Red dates can also resist allergies, remove odors, soothe the nerves, improve intelligence and brain, and stimulate appetite.