Longkou Grape [Shandong Longkou Specialty]

What is Longkou grape? Authentic Shandong Longkou specialty: Longkou grapes

Summary:Do you want to know what Longkou grapes are? This article is a detailed introduction to the Shandong Longkou specialty - Longkou grapes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Longkou grapes. The full text takes about 5 minutes to read, mainly including the basic introduction of Longkou grapes and their nutritional value? What are the product characteristics of Longkou grapes? How did the history of Longkou grapes come about? The production method of Longkou grapes, etc

Basic Introduction of Longkou Grapes

Longkou Grapes are mostly planted on mudflat and sandy land in Longkou City, Shandong Province. Due to the loose soil layer, suitable moisture, large temperature difference between day and night, long sunshine hours, and humid air, Longkou grapes have high sugar content, large particles, and a unique taste. They are not only the top grade for making wine, but also a delicious dish on fruit mats

Grapes contain an anti-cancer vector element that can prevent healthy cells from becoming cancerous and prevent cancer cells from spreading. Moreover, grape juice can help organ transplant patients reduce rejection reactions and promote early recovery

Longkou grape, when the fruit is ripe, the grains on the ear should be consistent, with a weight of 10-14 grams, purple black color, abundant fruit powder, juicy flesh sacs, sweet and sour taste, and strawberry aroma. The seedless rate is over 95%, the sugar content is above 17 degrees, the fruit clusters are natural, intact, and compact, without disease spots or diseased fruits, the fruit size is uniform, the appearance coloring is basically the same, the fruit is fresh, clean, odorless, and has a good taste. Large in size, with a single grain weighing around 10 grams

Method of making Longkou grapes

Homemade wine

Ingredients

Grapes, white sugar, sealed jar, gauze

Method

Put the grapes and white sugar in a 3:1 ratio into the jar, crush them by hand, preferably until they are mostly water except for the skin and seeds. Seal the jar and place it in a cool and dry place for about 20 days. Finally, filter out the skin and seeds with gauze before drinking. (Actually, it can also be unfiltered)

Tips

Always avoid oil stains on cans and food, otherwise they will spoil. Do not open the jar during the 20 days of fermentation