http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103305387-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_34bbb6237aa40b40efa2d178a053bac2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2013-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12936904e9636debb0e97513bc42717f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82d89a849afd9badb086c6e48c8e7c1b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3deb397bc7485553221b749bf1731f8b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdc242235550dd9ecd5f5985d11ae0e7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ccc530fada6eaa9c31b2180e6a26899 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85143cd38747c1453811e60f8172470a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_600a4df016b1183e6b03aca7d52c80cb |
| publicationDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103305387-B |
| titleOfInvention | Preparation process of mulberry fruit wine |
| abstract | The invention discloses a preparation process of mulberry fruit wine. The method comprises the following steps of: fermenting mulberry fruit juice, adding mulberry fruit in the late stage of fermentation so as to carry out secondary fermentation, and fermenting through a special process to obtain the mulberry fruit wine. The preparation process is characterized in that saccharification glutinous rice is taken as a sugar degree regulating reagent in the fermentation process, the fruit is added at the late stage of fermentation to carry out secondary fermentation, and a secondary fermentation solution is filtered through a rough-refined circulation filtration method. The manufactured mulberry fruit wine is higher in quality and better in taste, and the grade of the whole fruit wine is improved from impression and taste as the wine contains mulberry fruit. |
| priorityDate | 2013-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.