http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102827722-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c0b33ca002075450d7f17292688bc68 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84b81edbe5cc4ed6fd4b299677f08ea0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68e1d4796491c9749ca0bb6ce89ece0d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f505cfcd64f5c06396697675d06b424 |
| publicationDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102827722-B |
| titleOfInvention | Purple sweet potato medlar dry red wine |
| abstract | The invention relates to a method for brewing a purple sweet potato medlar dry red wine through combined fermentation of medlar and purple sweet potato. The invention belongs to the technical field of brewed wine processing. With the method, current defects such as weak wine body and light color caused by respective brewing of the two materials can be solved. Pigment content of wine brewed by using purple sweet potato can be high, but the wine body is weak. Pigment content of wine brewed by using medlar is relatively low, such that a true dry red wine cannot be obtained. According to the invention, the two materials with different production places and maturity stages are adopted. One of the materials is stored with a freezing or dying method, such that defects of the materials can be made up by each other. The two can be mixed according to a certain ratio, and a dry red wine can be brewed by fermentation. With the method, required sensory demands can be satisfied; more beneficial components in medlar fruits can be leached; product nutrition and flavor can be enriched; a health-care function can be enhanced; and a health-care beverage wine novel product with a unique flavor can be obtained. According to the invention, 1-50% of medlar and 51-99% of a purple sweet potato saccharified liquid are mixed and fermented, such that the purple sweet potato medlar dry red wine is brewed. |
| priorityDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.