Mango Wine Production, by an Easy Fermentation and Distillation Procedure, Using the Surplus or Rejected Fruit, Produced in Sinaloa, Mexico
Guillermo Galindo Reyes · Journal of Advances in Biology & Biotechnology · 2020
The aim of this work, was elaborate mango wines using rejected or surpluses fruit. Every year in Sinaloa, Mexico, there is 15-20% unutilized mango due to these causes, generating economic losses to producers. Mango juice was prepared crushing fruit slices, cane sugar and drinking...
Open access
Research Article
10.9734/jabb/2020/v23i330147