芒果酒的研制

Development of mango wine

芒果果实富含碳水化合物、蛋白质、脂肪、维生素A、维生素B、维生素C和钙、磷、铁等营养成分。以芒果为主要原料,经酵母菌发酵后,可酿造出优质可口,风味独特的芒果酒。

Mango, so-called ‘King of tropical fruits＇, contains many nutritional components in fruitage, such as carbohydrate, protein, fat, vitamin A, vitamin B, vitamin C, calcium, phosphorus, iron and so on. Using mango as main material, mango wine was produced by yeast fermentation bearing high quality, good taste and unique flavor.