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果酒原特指新鲜成熟葡萄的发酵产品，现在也适用于许多其它水果、蔬菜汁液发酵生产的饮料。热带水果中诸如香蕉、菠萝、芒果等富含发酵物质，特别适合酿造果酒。其中青绿香蕉果肉含淀粉20％～25％，成熟时含可发酵物质达80％以上。随着市场的发展和人民生活水平的提高，果酒由
The fruit wine original specifically refers to the fermented products of fresh and mature grapes, and is now also applicable to beverages produced from the fermentation of many other fruit and vegetable juices. Tropical fruits such as bananas, pineapples and mangoes are rich in fermenting substances and are particularly suitable for brewing fruit wines. The green and green banana pulp contains 20% to 25% of starch, and it contains more than 80% of fermentable material at maturity. With the development of the market and the improvement of people’s living standards,