http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103555501-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2013-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103555501-B |
| titleOfInvention | A kind of preparation method of fermentation of medlar wine wine with dregs |
| abstract | The present invention relates to a kind of preparation method of fermentation of medlar wine wine with dregs, be characterized in, comprise the steps: to get medlar fresh fruit, removing carpopodium, first 5-10S is sprayed with sodium hydrogen carbonate solution, rinse 5-10S by purified water again, then air bag squeezing, adds 660-670ml/ ton 6% sulfurous gas solution simultaneously in pulp, and add 30-50g/ ton polygalacturonase and 30-50g/ ton proteolytic enzyme, also to add wine brewing tannin, oak chip and oak powder, enter tank, circulation, mend sugar, mend acid, constant temperature floods, and namely obtains karusen.The inventive method, by the process to fresh fruit squeezing and dipping, achieves following beneficial effect: one is squeezing cooling, reduces the activity of enzyme, prevents berry oxidation tint from becoming; Two is that weak caustic solution process reduces fat acid layer, promotes the leaching of quality Cheng Xiang and nutritive substance; Three is add wine brewing tannin, and tannin too increases the antioxidant property of karusen while being combined with pigment and stablizing pigment. |
| priorityDate | 2013-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.