http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102676344-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_48049327f59e75feea1d35cc5a9cc4ab |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e48e32b568e96b2e035839f0903f8bff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ea43b109feed5611cbbcb4b1a369e07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c2f603c005678352a5b2a61adddfcc5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d09eeaf07563a87a691e0240c9849bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a46264e416aad422afa72e3b623f348 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c5ccf8cf17166b541b19f655ae2d25d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4bb1377537609179e9eaa86f65114e5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca763d894a82281d60f34aa4fb6eb9c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3485f558d80c5894be12444688b6c47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1571586cc484204e2867e64dcb8c93d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc14f0e9da0ba5b9b795256f4cda12e6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c530a7edc58c48a3d6c3656be4dfd28b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d296512cb3bed4c5a9a71888b64bbf8 |
| publicationDate | 2013-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102676344-B |
| titleOfInvention | Brewing process for Chinese wolfberry mead |
| abstract | The invention relates to a brewing process for Chinese wolfberry mead. The brewing process is characterized by comprising the following steps of: feeding Chinese wolfberry extractive juice and honey in the ratio of (16-22):1 into a jar; adding pectase and SO2; then determining total sugar and total acid of juice to be fermented; introducing the activated yeast into the juice to be fermented with a regulated index, uniformly mixing and fermenting; after separating liquor, treating the fermented wine body with the pectase for clarifying the wine; filtering the liquid with diatomite; adding a clarifying agent for clarifying the wine body, standing the clarified wine body for 14-20 days and filtering by using the diatomite; reducing the temperature of the Chinese wolfberry mead to minus 6.5 DEG C to 7.5DEG C minus; and carrying out heat preservation on the Chinese wolfberry mead for 10-20 days and filtering at the same temperature condition. The Chinese wolfberry mead produced by adopting the brewing process disclosed by the invention is golden yellow transparent liquid and has the advantages of aroma uniquely endowed by Chinese wolfberry and honey, strong aroma, sour and sweet coordination, mellow taste, abundant nutrition and low alcoholic strength. |
| priorityDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.