CN106754022A - A kind of brew method of hawthorn mango wine - Google Patents
A kind of brew method of hawthorn mango wine Download PDFInfo
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- CN106754022A CN106754022A CN201611164840.7A CN201611164840A CN106754022A CN 106754022 A CN106754022 A CN 106754022A CN 201611164840 A CN201611164840 A CN 201611164840A CN 106754022 A CN106754022 A CN 106754022A
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- mango
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- hawthorn
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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
Abstract
A kind of brew method of hawthorn mango wine, is, as raw material, to be then brewed into hawthorn mango wine according to conventional fruit wine preparation method with ripe Fructus Crataegi and Mango Fruit.By implementing the present invention, haw berry and mango organic assembling are got up, the hawthorn mango wine being prepared is while have haw berry and the original nutrition of mango, functional component；Because mango taste is sweet, in preparation process need not also add other sugars also can naturally generate wine degree；The hawthorn mango for being produced not only nutrition accumulation, and effect is more preferably, and with strong mango fragrance, good palatability, mouthfeel is good, can evoke the appetite of people, is one kind while having the multifunctional health wine product such as diseases prevention, health.Implement the present invention, haw berry in the market and the rare present situation of mango deep processed product are changed, the postpartum outlet of haw berry and mango is solved, and drive the development of haw berry and mango related industry, new growth engines is formed, with huge economic benefit and social benefit.
Description
Technical field
The invention belongs to a kind of preparing technical field of Novel wine product, and in particular to a kind of brew of hawthorn mango wine
Method.
Technical background
Haw berry, fruit sweet and sour taste can promote the production of body fluid to quench thirst, and can also be used as medicine, returns spleen of being used as medicine, stomach, Liver Channel, have promoting digestion and removing indigestion,
Effect of promoting blood circulation to remove blood stasis.Edible portion 76%.Energy content 397kJ, moisture 73g, protein 0.5g, fat in per 100g
0.6g, dietary fiber 3.1g, carbohydrate 22g, the μ g of carrotene 100, the μ g of vitamin A 17；Thiamine 0.02mg, riboflavin
0.02mg, niacin 0.4mg；Vitamin C 53mg, vitamin E 7.32mg；Potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg,
Iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, the μ g of selenium 1.22.Still containing lipolytic enzyme, tannin etc. and to big
Enterobacteria, Pseudomonas aeruginosa, shigella dysenteriae have the composition of inhibitory action.
Hawthorn has important medical value, since ancient times, just turns into spleen benefiting and stimulating the appetite, relieving dyspepsia, the good medicine of phlegm reduction of blood circulation promoting.
Hawthorn makees medicinal with fruit, slightly warm in nature, sour sweet, enters spleen, stomach, Liver Channel, have food digesting stomach fortifying, activate blood circulation and disperse blood clots, the work(of convergence and dysentery
Energy.To meat product phlegm and retained fluid, feeling of fullness acid regurgitation, rush down dysentery intestines wind, pain in the back hernia, postpartum postpartum abdominal pain, lochiorrhagia, pediatric milk food stagnation etc.,
It is effective in cure.
Hawthorn is rich in various organic acids due to hawthorn, can keep the vitamin C in hawthorn, even if in case of heating,
Also will not be destroyed, so, after being made the products such as haw jelly, vitamin C remains to preserve.Hawthorn is also rich in carrotene, calcium, neat
The beneficiating ingredient such as triterpenes olefin(e) acid and flavonoids (flavonoids poly flavane, trimerization flavane, the tans such as pier tartaric acid, the acid of bird element, crataegin
Various chemical compositions such as matter), can vasodilator, reinforcement and regulation cardiac muscle, increase ventricle and heart motional amplitude and coronary blood
Flow, reduce serum cholesterol and reduces blood pressure；Additionally, hawthorn to cardiomotility dysfunction, blood vessel sexual neurosis, quiver
The diseases such as dynamic property arrhythmia cordis also have auxiliary therapeutic action；Mountain is planted and also contains quercitin, and it has expansion of blood vessels, promotes tracheal cilia to transport
The function that dynamic, expectoration is relievingd asthma, therefore hawthorn is the preferable health food and the food for having good therapeutic effect of anti-angiocardiopathy, be can be used for
For the preventing and treating of hypertension, high fat of blood, coronary heart disease etc., there are better effects.
The compounds such as the Vitexin contained in hawthorn have antitumaous effect, and conventional hawthorn is conducive to anti-cancer.
There is first of fruit pectin content shelter, up to 6.4%, and according to current research, pectin has radio-opaque substance in hawthorn
Effect, the radioactive element (strontium, cobalt, palladium etc.) that it can walk half from internal band.Pectin also has absorption and antibacterial properties, can be from intestines
Bacterium, toxin are removed on son and moisture is held onto, therefore, can control and have loose bowels.
Also containing abundant calcium and carrotene in hawthorn, calcium content is occupied first of fruit, and the content of carrotene is only second to jujube
And Kiwi berry, it is most suitable for children and eats.Hawthorn can single or with other foods, compatibility of drugs improving its dietary function.
Because the special mouthfeel of hawthorn, and taste are sour-sweet, there is appetizing, so people are made rock sugar calabash
Reed, or through more to processing, haw flakes are made, or haw jelly is made, the product that various hawthorn are made has functions that appetizing
Plus sour-sweet taste, so being liked by people very much.
But, hawthorn belongs to seasonal fruit, and general 7~September part is ripe to be harvested, and very not easy to maintain.Due to fresh big
Fruit Hawthorn sugar, acidity are higher, nutritious, 2~3 days i.e. discoloration under normal temperature, spoiled, rotten, so, processing is favourable in time for hawthorn
Concentrated in the alleviation fresh fruit maturity period, freshness date is short and the preservation for causing and the contradiction consumed.At present, with haw berry as raw material, system
It is standby into the characteristic drink such as product and Hawthorn Fruit Wine, haw tea such as preserved fruit, fruit cream, haw jelly.
Howthorn Wine is one of important deep processed product of fructus crataegi pinnatifidae, is also fruit wine emerging in recent years, and it is fruit wine
Among superfine product.According to surveying and determination, hawthorn contains 18 kinds of amino acid, and particularly ascorbic content is higher, reaches 89 milligrams/100
Gram, it is higher than apple 17 times, it is higher than pears 30 times.Additionally contain bioactivator and the nutritional ingredients such as crataegolic acid, flavones, SOD.
Howthorn Wine has stomach strengthening and digestion promoting, fat-reducing, lowering blood pressure, anti-aging, enhancing body immunity etc..According to Hong Zhaoguang《Food is
Best medicine》Introduce：Hawthorn has many nutrition and medical values, often eats haw products energy appetite-stimulating indigestion-relieving, prevention of arterial congee
Sample is hardened, and makes one to promote longevity, so hawthorn is considered as " long-lived fruit " by people.Additionally, Howthorn Wine soak into it is fine and smooth, quiet and tastefully laid out dense
Strongly fragrant, glittering and translucent, the natural fruity of reservation, slightly micro-puckery, are the alcoholic drinks of high-quality.Can be used to treat bodily pain after work it is tired and
The diseases such as dysmenorrhes, and easily preserve.
The content of the invention
It is an object of the invention to provide a kind of brew method of brand-new hawthorn mango wine, including：The wine is to use
Then ripe Fructus Crataegi and Mango Fruit are brewed into hawthorn mango wine as raw material according to conventional fruit wine preparation method.
Described mango is one of famous tropical fruit (tree), and because its pulp is fine and smooth, unique flavor is loved by people, so
The reputation for have " tropical fruit king " claims.Mango excellent in color, it is nutritious, per hectogram pulp containing vitamin C 56.4~
137.5 milligrams, up to 189 milligrams for having；Sugar content is up to 14~16%.The precursor carrotene of the vitamin A contained by mango
Composition is especially high, and wherein vitamin A content is up to 3.8%, is rare in all fruit；Secondly Vitamin C content is not also low.
In addition, crude fibre, protein, mineral matter contained by Mango Fruit etc. is also one of its main nutrient composition.Mango nutriture value
The high fruit of value, containing substantial amounts of vitamin, therefore often eats mango, can play a part of Glycerin.Edible awns
Fruit has functions that gut purge stomach, has certain antiemetic effect for carsick, seasick.Mango contains substantial amounts of vitamin A, therefore tool
There are anti-cancer, anticancer.Due to containing substantial amounts of vitamin in mango, therefore mango is often eaten, moist flesh can be played
The effect of skin.Mango contains nutrient and vitamin C, mineral matter etc., in addition to having functions that anti-cancer, while also have preventing
The dietary function of artery sclerosis and hypertension.Edible mango have reduce cholesterol, beneficial stomach, quench one's thirst, the function of diuresis, it is ripe
Mango can pharmaceutically made to delay dirt agent and diuretics, and seed can then make insecticide and astringent.Mango is in 28 DEG C~32 DEG C of temperature
Under, Fruit anatomy speed ratio is very fast, reaches within average 3~5 days three-level maturation, and the fruit of three-level after-ripening can not be preserved, fresh-keeping
Time is short, easily rots, the sale so mango of maturation should not transfer to other localities, and ripe mango market also just receives limitation.
Therefore, the deep processing of ripe mango also just seems very important.At present, mainly have by the mango food of deep processing：Mango
Preserved fruit, mango jam, mango syrup chankings, mango salt soaking foodstuff etc.；Be processed into drink has mango juice, mango vinegar etc..
The present invention is achieved through the following technical solutions：
A kind of brew method of hawthorn mango wine, be in technical scheme：The wine is with ripe Fructus Crataegi and mango
Then fruit is brewed into hawthorn mango wine as raw material according to conventional fruit wine preparation method.
Specifically include following steps：
1st, haw berry collection and treatment：Collection 80to 90mature, pericarp are original in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm
Material, then cleans fresh fruit with clear water, is then enucleated fruit cutting, takes away the puckery taste, is beaten, and pulp is finally carried out prevent-browning and is gone
Pectin treatment.
2nd, mango collection and treatment：Collection 8-9 ripe Mango Fruit is raw material, then cleans up Mango Fruit,
Then pericarp and fruit stone are carried out separating to obtain its pulp again, and pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 55-70%, mango pulp 30-45%.
4th, batch mixing：Hawthorn pulp and mango pulp are mixed, then adds the clear water that total pulp weight is 1-3 times, and
Stir into mixing pulp；
5th, ferment：In toward mixing pulp strain is accessed to be fermented, until fermentation to zymotic fluid without sugar, wine degree up to 12~
15 ° and raw material wine；
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing will be carried out through the wine of toning sugar, acid adjustment as needed, then carry out sterilized filling, obtain finished product mountain
Short, bristly hair or beard mango wine.
The present invention both had the following advantages：
1st, the brew method of hawthorn mango wine proposed by the invention is novel, simple production process, easily implementation.
2nd, primary raw material --- the haw berry needed for implementing the present invention, its raw material resources are extremely enriched, and cheap,
Easily organize.
3rd, primary raw material --- the mango needed for implementing the present invention, in the mango place of production, its raw material resources also very abundant, and
And it is cheap, also easily organize.
4th, because containing a large amount of tannin, Flavonoid substances in haw berry, offending bitter taste can be produced in wine body.By reality
The present invention is applied, is taken away the puckery taste by hawthorn, effectively bitter taste in removal haw berry.
5th, by implementing the present invention, pulp is processed by prevent-browning and removes the pectin substance in haw juice, effectively
Keep the color of wine liquid constant and prevent fruit wine turbidity sediment, fruit wine quality is kept its superiority.
6th, by implementing the present invention, haw berry and mango organic assembling are got up, the hawthorn mango wine being prepared is simultaneously
With haw berry and the original nutrition of mango, functional component；Because mango sugar content is high, need not also be added in preparation process
Other sugars also can naturally generate wine degree；The hawthorn mango for being produced not only nutrition accumulation, and effect is more preferably, and with strong
Mango fragrance, good palatability, mouthfeel is good, can evoke the appetite of people, is one kind while having the multifunctional health wines such as diseases prevention, health
Product.
7th, by implementing the present invention, haw berry in the market and the rare present situation of mango deep processed product, solution are changed
Determine the postpartum outlet of haw berry and mango, and driven the development of haw berry and mango related industry, formed new economic growth
Point, with huge economic benefit and social benefit.
8th, by implementing the present invention, the wine product of formation not only novel, characteristic, and with nutritive value very high and aobvious
The health-care effect of work.So, the present invention not only has extraordinary market prospects, and the economic benefit for producing can also show very much
Write.
Specific embodiment
The method of the present invention is further illustrated with reference to embodiment.
A kind of brew method of hawthorn mango wine, be in technical scheme：The wine is with ripe Fructus Crataegi and mango
Then fruit is brewed into hawthorn mango wine as raw material according to conventional fruit wine preparation method.
Specific embodiment 1：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, mango collection and treatment：Collection 8-9 ripe Mango Fruit is raw material, then cleans up Mango Fruit,
Then pericarp and fruit stone are carried out separating to obtain its pulp again, and pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 60%, mango pulp 40%.
4th, batch mixing：Hawthorn pulp and mango pulp are mixed, then adds total pulp weight is 3 times of clear water, and stirs
Mix mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn mango wine.
Specific embodiment 2：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, mango collection and treatment：Collection 8-9 ripe Mango Fruit is raw material, then cleans up Mango Fruit,
Then pericarp and fruit stone are carried out separating to obtain its pulp again, and pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 70%, mango pulp 30%.
4th, batch mixing：Hawthorn pulp and mango pulp are mixed, then adds total pulp weight is 2 times of clear water, and stirs
Mix mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn mango wine.
Specific embodiment 3：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, mango collection and treatment：Collection 8-9 ripe Mango Fruit is raw material, then cleans up Mango Fruit,
Then pericarp and fruit stone are carried out separating to obtain its pulp again, and pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 55%, mango pulp 45%.
4th, batch mixing：Hawthorn pulp and mango pulp are mixed, then adds total pulp weight is 1 times of clear water, and stirs
Mix mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn mango wine.
Implementing the hawthorn mango wine being prepared of the invention has stomach strengthening and digestion promoting, fat-reducing, lowering blood pressure, anti-aging, increasing
The functions such as strong body immunity, reduce serum cholesterol, and can significantly mitigate artery sclerosis and brain function decline, reduce blood
In cholesterol, softening blood vessel and prevention and treatment of coronary heart disease effect.Simultaneously also have anti-cancer, anticancer, gut purge stomach, stop artery sclerosis and
The dietary functions such as hypertension, Glycerin, beauty treatment.
Claims (1)
1. a kind of brew method of hawthorn mango wine, it is characterised in that：The wine is made with ripe Fructus Crataegi and Mango Fruit
It is raw material, is then brewed into hawthorn mango wine according to conventional fruit wine preparation method；
Specifically include following steps：
(1) haw berry collection and treatment：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm, so
Fresh fruit is cleaned with clear water afterwards, then fruit cutting is enucleated, takes away the puckery taste, is beaten, pulp is finally carried out prevent-browning and pectin is removed
Treatment；
(2) mango collection and treatment：Collection 8-9 ripe Mango Fruit is raw material, is then cleaned up Mango Fruit, then
Pericarp and fruit stone are carried out separating to obtain its pulp again, and pulp is finally broken into pulp；
(3) raw material composition and proportioning：Hawthorn pulp 55-70%, mango pulp 30-45%；
(4) batch mixing：Hawthorn pulp and mango pulp are mixed, then adds total pulp weight is 1-3 times of clear water, and stirs
Into mixing pulp；
(5) ferment：Strain is accessed in toward mixing pulp to be fermented, until fermenting to zymotic fluid without sugar, wine degree up to 12~15 °
And obtain raw material wine；
(6) filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
(7) rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
(8) finished product：Ageing will be carried out through the wine of toning sugar, acid adjustment as needed, then carry out sterilized filling, obtain finished product hawthorn awns
Fruit wine.
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| CN201611164840.7A CN106754022A (en) | 2016-12-15 | 2016-12-15 | A kind of brew method of hawthorn mango wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
-
2016
- 2016-12-15 CN CN201611164840.7A patent/CN106754022A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20170531 |
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