Usually, it is better to use fresh prickly pear to make wine than dry prickly pear, because the nutrients of fresh prickly pear will be damaged in the process of processing into dry prickly pear. Fresh prickly pear is rich in protein, vitamins, minerals and other nutrients, appropriate drinking prickly pear wine, for supplementing nutrition, promote gastrointestinal peristalsis, enhance physical fitness and so on have a certain auxiliary effect. It is recommended to use fresh prickly pear with high maturity when making wine, which can help to enhance the taste and can better play the nutritional value. In addition, when making wine, you need to pay attention to the use of sterilized and well-sealed dry glassware, so as to avoid the growth of bacteria. If there is deterioration, should avoid drinking, so as to avoid nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal discomfort symptoms. After the prickly pear wine is made, you also need to avoid excessive drinking, excessive drinking will harm the health of the body, causing increased burden on the liver, damage to the heart muscle cells, there will also be gastrointestinal disorders, nerve damage and other conditions. Especially with diabetes, obesity, cardiovascular disease and other people should be more careful to drink, so as not to aggravate the disease.