http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103114012-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b05aae42f79a825a3ccd009bce30bf11 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate | 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8433189f95da4883ea4b4adf8363de1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9319b007130f7047ed2f523145decf5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56e68049c99c4d325b853b33fdae10eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_227d1a18de6b1428510fcbd839c6b391 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f2d2b2a4ad7e45107b4678d38888e45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b7f2f571b89acd72257227e51f2dd6b |
| publicationDate | 2014-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103114012-B |
| titleOfInvention | Preparation method for ice pomegranate-grape wine |
| abstract | The invention provides a preparation method for ice pomegranate-grape wine. The preparation method comprises the following steps: a, preparing pomegranate juice and grape juice; b, treating fermented liquor; c, inoculating 0.05g/L-0.49g/L activated special grape wine yeast in the fermented liquor which is treated by potassium metabisulfite; d, primarily fermenting; e, secondarily fermenting; and f, removing wine legs after the secondary fermenting is finished, putting the materials to an environment of -1 DEG C to-4 DEG C, adding diatomite for filtering the materials, and filtering the materials through a cross-flow membrane to obtain clear wine liquor. According to the preparation method, the brewing process of the ice red wine and the brewing process of the ice beer are combined, so that on one hand, the loss of the aromatic substance and the loss of heat-sensitive substances such as vitamin C are prevented during a juice concentration process, and on the other hand, the obtained fruit wine is more mellow, aromatic and full in mouthfeel, thereby improving the flavor mouthfeel and the stability of the pomegranate-grape wine and providing a pure natural and green health drink for the general consumers. |
| priorityDate | 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.