http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102703275-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80299ddbfacba2a68796833d484e185c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b132cebb240ebc73cbf29d1772f87fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_378f3ec445edc6350c20c0d1c60a7fa7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc471e88d862a0332affd0ac9185f079 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65c5ea70240ea37d835b1f0a8911824a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4de9b1835b7be438d18b41718788e7c6 |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102703275-B |
| titleOfInvention | Preparation technology for calcium fruit icewine |
| abstract | The invention relates to preparation technology for fruit wines, in particular to the preparation technology for a calcium fruit icewine, which solves the problem about acid control in processing the calcium fruit wine. The preparation technology for the calcium fruit icewine comprises the following steps: breaking fresh calcium fruits and mixing fruit juice, adding pectin clastic enzyme for enzymolysis treatment and then adding calcium carbonate for deacidification, inoculating saccharomycetes for fermentation, adding potassium bicarbonate to neutralize part of acid after the fermentation, then performing malolactic fermentation, and finally adding 10% mixed juice for blending so as to balance the taste; moreover, fining and filtering, cooling at subzero 5 to subzero 4 DEG C for 10 days, naturally storing in a can for ageing for 3 -5 mouths, filtering and canning, so as to obtain the calcium fruit wine at last. The wine body is transparent and clear, tastes full-bodied, is elegant and agreeable to the taste of sour and sweet, and smells nice. |
| priorityDate | 2012-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.