The sugar of the fruit itself is fermented by yeast into alcohol, which contains the flavor and alcohol of the fruit. Therefore, folk families often make some fruit wine to drink. Such as li zijiu, wine, yangmei wine, kiwi wine and so on. Because the fruit skin will have some wild yeast, add some sugar, so there is no need to add yeast can also have some fermentation, but traditional folk wine methods are often time-consuming, kuang days are easy to be polluted. So plus some active yeast is an ideal way to make fruit wine quickly.