CN104531429A - Technology for biologically brewing mango wine - Google Patents
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- CN104531429A CN104531429A CN201410703739.9A CN201410703739A CN104531429A CN 104531429 A CN104531429 A CN 104531429A CN 201410703739 A CN201410703739 A CN 201410703739A CN 104531429 A CN104531429 A CN 104531429A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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Abstract
The invention discloses a technology for biologically brewing mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending. Clarification is carried out before and after fermentation in the technology for biologically brewing the mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.
Description
Technical field
The invention belongs to biological technical field, specifically, relate to a kind of technique of biological brew mango fruit wine.
Background technology
Mango (Mangifera indica), Anacardiaceae.A kind of aiphyllium of original India, leaf keratin, alternate; Cool in nature, spend little, yellow or incarnadine, the panicle of Cheng Dingsheng, produces mango and light gray timber inferior.Mango Fruit contains sugar, protein, robust fibre, and the precursor carotene composition of the vitamin A contained by mango is high especially, is rare in all fruit.Secondly Vitamin C content is not low yet.Mineral substance, protein, fat, carbohydrate etc. are also its main nutrient composition.Mango is one of famous tropical fruit, because its pulp is fine and smooth, and unique flavor, nutritious, be loved by the people, so the reputation have " torrid zone fruit king " claims.
Mango abounds with Yunnan, Guangxi, Guangdong, Fujian, Taiwan, is born in the hillside of height above sea level 200-1350m, in the woods in river valley or wilderness.Be distributed in India, Bangladesh, South East Asia Mainland and Malaysia.Widely cultivate both at home and abroad, and cultivate over one hundred kind for this kind, what only China cultivated at present reaches more than more than 40 kinds.Edible mango has beneficial stomach, quenches one's thirst, the function of diuresis, and ripe mango pharmaceutically can make slow dirty agent and diuretic(s), and seed then can make sterilant and astringent matter.Mango pulp succulence, tasty, have the flavour of peach, apricot, Lee and apple etc. concurrently, as several in being able to eat midsummer, can promote the production of body fluid to quench thirst, relieve summer heat god of relaxing.The Dai nationality of In Xishuangbanna likes that mango is made mango gum and eats, and its way mango is boiled stoning filter, and just becomes translucent amber pectin, food clear and melodious agreeable to the taste, local flavor uniqueness.In addition, mango can reduce cholesterol, and the favourable what prevention and cure of cardiovascular disease of normal food mango, useful what eyesight, skin of moistening is the good fruit of beauty treatment of ladies.
In prior art, the relevant programme of mango alcoholic mostly is Homemade, and making method is very single.
According to the survey, on current fruit wine market, grape wine is in occupation of large market.Along with improving constantly of living standards of the people, the nourishing function of people to fruit wine is more and more paid attention to, also increasing to the consumers demand of fruit wine type health promoting wine.Mango fruit wine must attract vast human consumer as a kind of wine kind of novelty, thus has openr prospect.
Summary of the invention
The present invention is directed to current mango fruit wine making processes too single, alcohol be not just for the fruit wine mouthfeel prepared, fineless and smooth, fruital and wine flavour are not dense, the problem that de-bittering effect does not significantly wait, a kind of technique of biological brew mango fruit wine is provided, effectively can carries out de-mouth, prepare the mango fruit wine that the fruital with mango and aroma, mouthfeel alcohol are positive fast.
The solution of the present invention is by realizing like this:
A technique for biological brew mango fruit wine, this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with more than 3 years, the Mango Fruit of 5-8 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; By carrying out selected to mango, can remove the mango rotted, improving the mouthfeel of mango, unified fruit size, reduces fruit juice sugariness poor.
(2) mango process: rinse after fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour.
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and slag silk and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately; By the fruit juice after sieving, taste is better, avoids seed fermentation to occur astringent taste, uses sulfurous acid to carry out sterilization to fruit juice at once, prevents bacteria breed.
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use; Can be removed fruit juice impurity further by clarification, make the fruit juice entering fermentation more limpid.
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 2 DEG C-5 DEG C, carries out ageing 15-30 days;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid mango fruit wine; By clarifying the mango fruit wine after ageing, improve the quality of wine.
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
In the present invention, as further illustrating, described in gather Mango Fruit time each fruit reserve 3-5mm mango stalk.Can not only ensure the integrity degree of fruit by retaining mango stalk, be not affected by the external environment pulp, and when avoiding using salt solution to carry out disinfection, salt solution immerses pericarp, is stained with pulp, makes the fruit juice after squeezing the juice spoiled.
In the present invention, as further illustrating, described in the order number that sieves be 100-150 order.The fine and smooth degree of fruit juice can be ensured by sieving, ensureing bits and slag silk to remove clean.
In the present invention, as further illustrating, the add-on of described fruit wine dry yeast is 20-30g/T, and the add-on of described white sugar is 15-25g/T.The add-on controlling fruit wine dry yeast and white sugar guarantees normal fermentation under the fermentation condition preset, pure taste.
In the present invention, as further illustrating, described filter screen uses the filtering layer of diatomite slurries as filter screen, and thick is 4-6mm.The filter screen selecting diatomite slurries to make can improve the quality of filtering.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
1. the present invention adopts the fruit having the tree that bears fruit for more than 3 years and remove, and ensures fruit quality; When gathering, certain stalk is reserved to fruit, select size homogeneous, without the fruit of disease and pest as the fruit kind of brew, ensure that the quality of wine product, the mango fruit wine prepared be nutritious, mouthfeel alcohol just, there is fruital taste and the wine flavour of mango uniqueness;
2. the present invention carries out clarifying treatment before and after fermentation, ensure that the tasty mouthfeel of brew mango fruit wine, without bitter taste; In omnidistance fermenting process, additive types is few, simple to operate.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
embodiment 1:
A technique for biological brew mango fruit wine, this technique comprises the steps:
(1) mango is chosen: select the Liucheng mango with 3 years to bear fruit the Mango Fruit of tree, maturation in May of gathering, and the mango that during Mango Fruit of gathering, each fruit reserves 3mm obstructs, and chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 1 time by after fruit saline soak 15min for subsequent use with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 100 mesh sieves removal bits and slag silk obtain fruit juice excessively, use the sulfurous acid of 15% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30mg/L, and then adds the polygalacturonase of 10g/T, after leaving standstill 24h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 20g/T fruit wine dry yeast, 15g/T white sugar, after sealing at 28 DEG C lucifuge fermentation 12h, and then at 20 DEG C, to ferment 6 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C of condition bottom fermentations 10 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 2 DEG C, carries out ageing 15 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 4mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid mango fruit wine;
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
embodiment 2:
A technique for biological brew mango fruit wine, this technique comprises the steps:
(1) mango is chosen: select the Liucheng mango with 4 years to bear fruit the Mango Fruit of tree, maturation in June of gathering, and the mango that during Mango Fruit of gathering, each fruit reserves 5mm obstructs, and chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 3 times by after fruit saline soak 30min for subsequent use with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 150 mesh sieves removal bits and slag silk obtain fruit juice excessively, use the sulfurous acid of 25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 50mg/L, and then adds the polygalacturonase of 30g/T, after leaving standstill 48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 30g/T fruit wine dry yeast, 25g/T white sugar, after sealing at 32 DEG C lucifuge fermentation 24h, and then at 26 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 20 DEG C of condition bottom fermentations 20 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 5 DEG C, carries out ageing 30 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 6mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid mango fruit wine;
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
embodiment 3:
A technique for biological brew mango fruit wine, this technique comprises the steps:
(1) mango is chosen: select the Liucheng mango with 5 years to bear fruit the Mango Fruit of tree, maturation in July of gathering, and the mango that during Mango Fruit of gathering, each fruit reserves 4mm obstructs, and chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 2 times by after fruit saline soak 20min for subsequent use with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 120 mesh sieves removal bits and slag silk obtain fruit juice excessively, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 35mg/L, and then adds the polygalacturonase of 15g/T, after leaving standstill 30h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 25g/T fruit wine dry yeast, 20g/T white sugar, after sealing at 30 DEG C lucifuge fermentation 18h, and then at 22 DEG C, to ferment 7 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 18 DEG C of condition bottom fermentations 15 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 3 DEG C, carries out ageing 18 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 5mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid mango fruit wine;
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
embodiment 4:
A technique for biological brew mango fruit wine, this technique comprises the steps:
(1) mango is chosen: select the Liucheng mango with 6 years to bear fruit the Mango Fruit of tree, maturation in August of gathering, and the mango that during Mango Fruit of gathering, each fruit reserves 4mm obstructs, and chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 3 times by after fruit saline soak 25min for subsequent use with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 130 mesh sieves removal bits and slag silk obtain fruit juice excessively, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 40mg/L, and then adds the polygalacturonase of 25g/T, after leaving standstill 45h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 22g/T fruit wine dry yeast, 23g/T white sugar, after sealing at 29 DEG C lucifuge fermentation 19h, and then at 25 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 17 DEG C of condition bottom fermentations 12 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 4 DEG C, carries out ageing 22 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 6mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid mango fruit wine;
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
The result of embodiment 1-4 being carried out to sense organ and Physico-chemical tests is as follows:
1. sensory evaluation:
2. Physico-chemical tests:
| Project | Requirement | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Alcoholic strength (20 DEG C) %(g/L) | 18-20 | 18 | 19 | 20 | 19 |
| Total reducing sugar (in grape wine)/(g/L) | 60-80 | 65 | 71 | 75 | 73 |
| Total acid (in tartrate)/(g/L) | ≥6.0 | 25 | 25 | 29 | 26 |
| Volatile acid (with acetometer)/(g/L) | ≤1.2 | 1.0 | 0.8 | 0.6 | 0.9 |
| Free sulfur dioxide (mg/L) | ≤50 | 44 | 32 | 38 | 35 |
| Total sulfur dioxide (mg/L) | ≤250 | 150 | 165 | 106 | 200 |
| Iron (mg/L) | ≤8.0 | 5.9 | 5.2 | 4.4 | 5.8 |
| Copper (mg/L) | ≤1.0 | 0.45 | 0.56 | 0.52 | 0.58 |
| Plumbous (mg/L) | ≤0.2 | 0.14 | 0.18 | 0.12 | 0.16 |
| Methyl alcohol (mg/L) | ≤350 | 278 | 297 | 280 | 294 |
Claims (5)
1. a technique for biological brew mango fruit wine, is characterized in that: this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with more than 3 years, the Mango Fruit of 5-8 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse after fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then peeling, stoning, get pulp, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and slag silk and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain mango fruit wine stoste;
(6) ageing: the temperature having regulated the mango fruit wine stoste of secondary fermentation to ferment is 2 DEG C-5 DEG C, carries out ageing 15-30 days;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid mango fruit wine;
(8) allocate: first mango fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
2. the technique of biological brew mango fruit wine according to claim 1, is characterized in that: described in gather Mango Fruit time each fruit reserve the mango stalk of 3-5mm.
3. the technique of biological brew mango fruit wine according to claim 1, is characterized in that: described in the order number that sieves be 100-150 order.
4. the technique of biological brew mango fruit wine according to claim 1, it is characterized in that: the add-on of described fruit wine dry yeast is 20-30g/T, the add-on of described white sugar is 15-25g/T.
5. the technique of biological brew mango fruit wine according to claim 1, is characterized in that: described filter screen is that thick is 4-6mm with the filtering layer of diatomite slurries as filter screen.
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| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN106754076A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of mango wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
| CN108018158A (en) * | 2017-12-29 | 2018-05-11 | 桂林理工大学 | A kind of technique of passion fruit fruit juice fermented fruit wine |
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Cited By (4)
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| CN106754076A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of mango wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
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