| abstract |
The present invention is a jujube wine production method using jujube processed by using a natural plant pear vinegar (mallow) extract to remove the green smell of raw jujube, in the final product, the unique aroma or taste of jujube as possible even after fermentation The present invention relates to a high-quality jujube wine manufacturing method that survives and increases the taste and aroma of jujube.n n n n Jujube, pear scent, camphor, jujube wine |