中医学认为：枸杞具有滋补虚弱、益精气、去冷风、壮阳道、止泪、健腰脚等功能，常饮筋骨强健，延年益寿，现代科学研究证明枸杞有效成分为枸杞多糖，主要成分为阿拉伯糖、葡萄糖、半乳糖、甘露糖、木糖和鼠李糖等。枸杞多糖具有增强肌体免疫力，抗肿和抗老作用，另外还有明显的降血脂、降血糖、耐缺氧、耐疲劳等作用，可加工成枸杞酒和其它枸杞饮料。枸杞酒的造法主要有浸泡法和酿造法两种。
发酵生产枸杞酒需将鲜枸杞果破碎、均质成汁，经低温发酵、陈酿、灌装、高温瞬时杀菌等工序制成。
The fermented medlar wine was produced through crushing, homogenizing, fermentation at low temperatures, aging, filling, HTST sterilization, ect.
针对枸杞酒本身的特有成分，研究了果胶酶酶解、果胶酶与明胶复合处理、 壳聚糖澄清三种方法对发酵型枸杞红酒的澄清效果。
Thinking of the inherent characteristic of the wolf berry wine, the clarifying efficiency of three kinds of methods to the wolf berry wine, such as pectinase, gelatin and chitosan were studied.
我还在电视上看到过用枸杞做的酒，据说是非常的清爽、甘甜，而且营养价值丰富。
I also have seen on TV to do with the Chinese wolfberry wine, is said to be very refreshing, sweet, and rich in nutritional value.
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