http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102703279-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_31091ccdf287da80923c7216b6512f7f |
| 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 | 2013-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51112efeb3c99de295e6c8dfffbb8ce9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f7516c12f269b06118b01b31f1d9c5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cf7fe54bc5617e661441eefb9231291 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec08b350d29b2206a2e6b213f1a1c87b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e02f19789784d7a68317f2ffe05e1240 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b749d61d4bc0261c8005308eb55b4cfd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c2a07e79bae93a40d5e60e4cdc93a01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36f44ee78817136970974c8be712f869 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0251d7ae7de1167f84408a73c07d9081 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d639460c77a77e134e8278887e56635 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_741285c7d87251ced1b687a820712f65 |
| publicationDate | 2013-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102703279-B |
| titleOfInvention | Process for producing sparkling medlar fruit wine |
| abstract | The invention relates to a process for producing sparkling medlar fruit wine. The process is characterized by comprising the following steps of: rehydrating medlar dry fruits which are taken as a raw material by using water in an amount which is 5 to 10 times the mass of the medlar dry fruits, and leaching for 5 to 7h; clarifying obtained extracted juice, performing unpeeled impregnation fermentation, adding AC general yeast at the concentration of 0.3 to 0.5g/L at the temperature of 17 to 20 DEG C, and performing primary fermentation; and adjusting the acidity and sugar degree by using tartaric acid and citric acid once again, adding18-2007 yeast at the concentration of 100 to 200ppm at the temperature of 16 to 18 DEG C, bottling, sealing, performing secondary fermentation, reducing the temperature of the environment where a fermentation bottle is stored to 8 to 10 DEG C, ageing for at least two months, and removing a precipitation to obtain the sparkling medlar fruit wine. The sparkling medlar fruit wine prepared by the process for producing the sparkling medlar fruit wine has fresh and elegant medlar aroma and contains the nutritive essence of medlar at the same time, and the fresh mouthfeel ensures that people have thorough cool sensation. |
| 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: 79.