http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102604776-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb9c998b091e64b12d185db21ed20f9e |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_333065d669fc5b0b1a0b1b57a6b54acb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff4eb66afdd58dfe6692f353740dfd9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd3f8ee9a18719cabd9833fca1ddb3d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e925bb316fb856d77238d5f09d225a05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51c3160cbb5742687763e0f9edf09353 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fac71321787309e027c13919f0e9f7ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_177f14a624995ea2a136a6d5ba818b76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8d8eeb0c5839090f9b82b1cbe2a6bdf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db6a0c0508c7b4807908d60a37d13565 |
| publicationDate | 2013-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102604776-B |
| titleOfInvention | Method for brewing health blackberry fruit wine |
| abstract | The invention discloses a method for brewing health blackberry fruit wine. The method comprises the following steps of: compounding blackberries, red dates and fructus lycii according to a proportion, performing fermentation, clarification treatment and refrigeration treatment, and performing ageing in an oak barrel to prepare the health blackberry fruit wine. The red dates and the fructus lycii are high in sugar content and low in acid content, so that the problem of peracid of pure blackberry wine can be solved, the shortcoming of deficiency of certain trace elements in the blackberries canalso be overcome, and a finished product is fully fruity and elegant in bouquet; due to the addition of a compound clarifier in the brewing of the fruit wine, the key problem about the precipitation of the fruit wine is solved; and moreover, the addition of sulfur dioxide, preservatives and pigments in the brewing is avoided, so that the health blackberry fruit wine can be safer to drink. |
| priorityDate | 2012-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 133.