http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103146517-B

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filingDate 2012-06-08-04:00^^<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_259466f86925c56026c15b607b90bf5c
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publicationDate 2014-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103146517-B
titleOfInvention Method for extracting high-ester seasoning liquid from after-run
abstract The invention discloses a method for extracting a high-ester seasoning liquid from after-run and belongs to the field of recovering a white spirit fermentation by-product. The method comprises the following steps of selecting after-run raw materials, pretreating the after-run raw materials and extracting and separating the high-ester seasoning liquid. The high-ester seasoning liquid is complex liquid comprising a plurality of flavor components such as ethyl caproate as a main flavor component, has the advantages of high ethyl caproate content above 250g/L, low long-chain higher fatty acid ethyl ester content, no color, transparent character, and thick, pure and appropriate fragrance, and can be used for white spirit blending thereby obviously improving white spirit quality. The high-ester seasoning liquid is extracted from after-run obtained by special material selection of a white spirit fermentation by-product. In the whole method, the high-ester seasoning liquid does not contact with any chemical reagents and is a natural seasoning liquid.
priorityDate 2012-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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