http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103103070-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f38dd835a459cb6f299c7e8cb64980 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2013-02-06-04:00^^<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_817ceb7030196bf6754fa8941f928f44 |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103103070-B |
| titleOfInvention | Processing method of hawthorn fruit wine |
| abstract | The invention discloses a processing method of hawthorn fruit wine. The hawthorn fruit wine is prepared from raw materials such as hawthorn fruit hawthorn fruits and purple sweet potatoes serving as a substrate through the processes of pretreatment, mixture, chemicals dosing, primary fermentation, secondary fermentation, pressing, clarification, wine decoction, inspection, bottling, storage and the like. During production, hawthorn fruit, cellulase and pectinase are jointly hydrolyzed, so that the nutrient ingredients beneficial to human bodies can be completely separated out of the hawthorn fruit; meanwhile the purple sweet potatoes are adopted as the substrate, therefore the fruit wine is rich in nutrient substances of the purple sweet potatoes; and the hawthorn fruit wine has perfect taste, long persistent aftertaste and rich nutrients, and has the health-care functions of preventing and curing cardiovascular diseases, reducing blood pressure and cholesterol, clearing away heat and toxic materials, helping producing saliva and slaking thirst, and the like. |
| priorityDate | 2013-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.