The efficacy and function of olive wine;
1, beauty slimming
Olive wine is rich in polyphenols, which can reduce the excessive accumulation of fat in the body, help control weight and keep a good figure;
In addition, olive wine is also rich in antioxidants such as vitamins C and E, which can remove free radicals that damage cells, delay skin aging, accelerate keratin dissolution, tighten skin, increase skin elasticity and thickness, and have a good cosmetic and slimming effect.
Step 2 promote digestion
Olive itself contains a lot of acidic substances, which tastes sour and fruity. The acidic components in these plants are conducive to promoting the secretion of digestive juice by the digestive system and helping food digestion.
If eaten before meals, it can stimulate appetite, promote fluid production to quench thirst, increase appetite and improve bad diet. But be careful not to drink too much, so as not to damage the stomach and reduce the digestive function of the stomach. ?
3, sober up and soothe the nerves
Olives contain a lot of carbohydrates, vitamins, tannins, volatile oil and trace elements, which are helpful to sober up and soothe the nerves.
4, sore throat
Olive contains a lot of tannic acid, volatile oil, aromatic resin alcohol and so on. It has the functions of moistening throat, diminishing inflammation and reducing swelling.
5, promote blood circulation
Olive can prevent arteriosclerosis and its complications, hypertension, heart disease, heart failure, renal failure and cerebral hemorrhage.
6, fish and crab detoxification
The ancients found that olive can relieve puffer fish poisoning and toadstool poisoning, and its detoxification effect is related to olive containing a lot of tannic acid, aromatic resin alcohol and volatile oil.
Extended data:
The practice of soaking olives in wine
1. Raw material requirements for brewing fruit wine: yellow-green, fresh, free from rot and impurities.
2. Add 18% white sugar for pre-fermentation, and after stirring evenly, inoculate 5 ~ 7% artificially cultured wild yeast (crush with wooden utensils before crushing, and contact with iron is strictly prohibited).
3. The pre-fermentation temperature is generally controlled at 20 ~ 25℃ and the fermentation time is 5 ~ 7 days.
4. After the end of post-fermentation, it is aged and stored for 1 ~ 2 months, and then it is produced in small scale with the soaked original wine and stored for 1 ~ 2 months.
5. After the storage period expires, clarify and filter. If qualified, it will be stored and aged for more than half a year.
6. After the aging period expires, filter, bottle and sterilize. Generally, it takes 65 ~ 70℃ water bath 15 minutes, and then it is naturally cooled, and the finished product is packaged and put into storage.
Baidu Encyclopedia-olive wine